My sister in law served up this beautiful Pumpkin soup as a part of her Christmas eve dinner and ever since I have been wanting to do something similar in my kitchen. Now I am a pumpkin lover, as a kid one of my favourite meal would be steamed rice with a pumpkin-potato mash and a dollop of butter. Even now I do indulge in such meals sometime while the boys cringe! Coming back to the pumpkin, soup is the only possible way I can make my 8 year old try it.
With minimum labour, it turned out to be stellar. Again the flavours are clean and easy and with a little prep ahead, it can be doled out in a jiffy. I used some leeks ,oregano and parsley for it to come together. My SIL puts loads of lemon grass, which goes pretty well too with pumpkin. Well then, a book and a warm blanket is all you need for some delicious me – time. More on me- time in my next post.
- Yellow pumpkin - half a kilo - diced
- Leek - 2 stems - diced - if not available use 1 medium sized red onion
- Ginger paste - 1 tsp
- Olive oil - 1 tbsp.
- Oregano - as per taste
- Chilli flakes - as per taste
- Vegetable Stock - 2 cups or use warm water
- Salt - to taste
- Parsely - chopped a handful
- In a pan heat the olive oil, sauté the leek till transluscent.
- Add the diced pumpkin , oregano ,cilli flakes and salt. Saute till the pumkin is soft.
- Add 2 cups of vegetable stock, cover ane let it simmer for 10 mins.
- Check seasoning.
- Remove from heat and blend into a smooth puree.
- You can strain it through a sieve for a silky texture but I left it a bit chunky.
- Garnish with chilli flakes and chopped parsley.
- Serve hot with toasted bread or soup sticks.