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
black mustard seeds
sprigs of curry leaves
small onion, chopped finely
garlic, chopped finely
ginger, chopped finely
1 1/2 cups
can low-fat coconut milk
salt and pepper to taste
fresh coriander leaves for garnishing
In This Recipe
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.