Spiced Pumpkin Soup

Spiced Pumpkin Soup

Bring a warm glow to a cold winter evening with this creamy soup caressed by cinnamon and nutmeg.

Serves 6

2 tbsp butter
0.5 cup finely chopped onion
3 cups deseeded, peeled and cubed pumpkin (choose unripe one with greenish skin and whitish from inside)
1 tbsp flour (maida) a pinch of grated nutmeg (Jaiphal)
0.5 tsp ground cinnamon (dalchini)
2.5 cups water mixed with 1 vegetable seasoning cube to make stock
1 cup ready made orange juice
1/4 tsp brown sugar (optional)
1/4 tsp salt
0.5 tsp oregano
0.5  tsp black pepper
1 tsp butter
0.5 tbsp lemon juice

1 tbsp slivered almonds
1 bread slice - to make a few croutons


Heat 2 tbsp butter in a large deep pan, add the onion and pumpkin. Stir fry for 4-5 minutes.

Add flour, nutmeg and cinnamon powder. Cook covered for 2 minutes, stirring occasionally.

Add 1 cup of stock, orange juice, brown sugar and salt. Reduce heat and simmer for 10 minutes, until the pumpkin has softened. Remove from heat. Cool.

Pour the cooled mixture into a mixer & blend until smooth. Strain the soup. Return the pureed soup to the same pan.

Add the remaining stock, 0.5cup water, oregano, pepper, 1 tsp butter, and lemon juice. Give one boil. Check salt and pepper. Keep aside.

To make the croutons, cut the bread into 1/4"square pieces. Heat oil in a wok. Reduce heat. Add bread cubes and fry gently until just beginning to brown. Remove immediately from oil on a paper napkin.

Toast almonds in a non stick pan on low heat, for 1-2 minutes, till golden and fragrant.

Serve the soup hot, topped with a 2-3 croutons and toasted almonds. Serve the remaining croutons separately.

<<<<< >>>>>

Nous vous recommandons:

Previous Post
Next Post

0 comment.: