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Author Notes: One thing that I really enjoyed druing the winter has been a hearty bowl of soup. Add a bowl of salad and some crackers and you have a wholesome, satisfying meal. I made this soup with some leftover pumpkin I had and it turned out beautifully. It was just a matter of rummaging through the pantry and blending flavours that were familiar to me. In fact, I think if you drop some fresh shrimp into this broth it would almost taste like a South Indian curry. —Flotch
Serves 2 as a meal, 4 as a starter
- 1 teaspoon black mustard seeds
- 2 sprigs of curry leaves
- olive oil
- 1 small onion, chopped finely
- 1 teaspoon garlic, chopped finely
- 1 tablespoon ginger, chopped finely
- 1/2 tablespoon turmeric powder
- 1/2 teaspoon cayenne
- 1 1/2 cups pumpkin, mashed
- 1 can low-fat coconut milk
- salt and pepper to taste
- fresh coriander leaves for garnishing
- Heat up about a tablespoon of oil. Put in the mustard seeds and curry leaves and wait until the seeds to to crackle.
- Then add the onion, garlic and ginger. Saute until the onions caramelise slightly. Then add the turmeric and cayenne pepper powders and continue to cook for another minute or two.
- Add the pumpkin and cook on a gentle heat for about five minutes. Now add the coconut milk and stir gently until the pumpkin is well combined with it. Simmer gently for about ten minutes.
- Add seasonings and taste. Adjust accordingly. Serve garnished with some fresh coriander leaves along with crackers or toasted whole wheat bread.