Nothing signifies winter like a freshly made bowl of warm and creamy pumpkin soup. Here is a quick recipe for those chilly wintery nights when you want to curl up with your blanket, a good book or movie marathon and a big bowl of 'Pumpkin Soup'.
Ingredients:
1 Pumpkin: Peeled, deseeded and cut into cubes
Salted Butter or Clarified Butter (Desi Ghee)
One Bay leaf
Rock Salt/ Normal Table Salt
Pepper
1 cup warm full cream/fat milk
Dried and roasted pumpkin seeds (Optional)
Cream for garnishing (Optional)
Freshly chopped coriander for garnishing (Optional)
Process:
Roast or steam the peeled, deseeded cubes of pumpkin. (Darker the orange color, the sweeter and better the pumpkin would taste). Use a hand blender to make a puree of the pumpkin cubes, if you do not have a hand blender use a mixer grinder (the bigger jar).
Now, add 2 tablespoons of clarified ghee in a deep bottomed pan and add a bay leaf to it and stir at medium heat. To this add the pumpkin puree, rock salt (as per taste) and freshly ground pepper and mix. After about 5 minutes remove the bay leaf from it.
Lower the heat to the minimum and add one and half cups of warm full cream/fat milk to it and mix.
Turn off the heat. Add another tablespoon of clarified butter to the soup from top.
Pour the soup in a soup bowl, add a spoonful of thick cream and garnish with freshly chopped coriander and roasted pumpkin seeds.
Next step- Grab a spoon and enjoy your soup!
Note: This recipe is without onion or garlic, however you can add finely chopped onion and garlic in the stage when we added bay leaf to the ghee/ butter. You may also garnish the soup with fried onions before serving.
Going to try this! 😋