“Pumpkin Soup” with a slight hint of orange🍊 was all I needed for my lunch today. It is a well known notion that we eat with our eyes first. The brilliant Orange colour of this pumpkin soup is so tempting that you wouldn’t want to stop at one bowlful! 😊
This soup is a blend of savoury and fruity flavours. This is the first time I have ever tried incorporating fruity flavour into a soup and it turned out really delicious. The key is to have the right proportion of savoury & fruity flavours for a well balanced taste of this soup. A ratio of 25% orange and 75% rest of the vegetables works best. While the pumpkin gives body to the soup, orange hits the high note and they are bound together by the rustic flavour of our humble cumin powder. For those who don’t mind a little indulgence, can add a spoonful of fresh cream for a smooth and silky texture to the pumpkin soup. Serve it with some garlic bread or pita chips & hummus for a wholesome filling meal.
“Good smell is the first sign of a delicious dish!” ~Chef Ranvir Brar
This happens so very often that when my son returns from school and the home is filled with the aroma of whatever’s been cooking that afternoon; he tries to guess the dish. 🤪 If it is a regular dish in our home, he often gets the dish name right! 😂 So, if the cooking process satisfies your olfactory senses… You bet the dish is on the right path and will turn out delicious.
Sharing here my recipe for Pumpkin soup. Do give it a try whenever you are in the mood for trying something new. 😊
Also, check my other soup recipes.
Green Peas Soup – A vegan recipe
Aloo-Palak shorba | Potato-Spinach soup
Recipe serves 4
Ingredients:
- Red/yellow pumpkin – 500gm, diced
- Carrot – 3, medium, diced
- Onion – 1, medium, diced
- Orange juice – 1-1/4 cup
- Water – 2-1/4 cup
- Salt – 1tsp approx.
- Green chillies – 2 to 3, slit
- Cumin powder – 2 tsp
- Fresh cream – 1/4 cup
- Coriander leaves – few sprigs for garnishing & stems for cooking
Instructions:
- Pressure cook diced pumpkin, carrots, onion, coriander stems and green chillies for two whistles. Turn off heat. Allow the pressure to release naturally.
- When cooled to room temperature, transfer to a blender (Remove coriander stems) and make a fine puree.
- Transfer puree to a sauce pan.
- Add salt, cumin powder, coriander stems. Mix well and bring to a boil.
- Reduce flame, add Orange juice and mix well. Let it cook for 3 to 3 minutes on low flame.
- Turn off heat. Add fresh cream and mix well.
- Garnish with coriander leaves and fresh cream. Serve immediately with garlic bread for a wholesome meal in itself and enjoy with your family & friends.
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M❤️
The Red Plate Chronicles 