Pumpkin Soup

Trying something different every now and then makes life in kitchen interesting and tummies of family members very satisfied!Down south, pumpkins (parangikkai) is used either to make sambar, kozhambu or curry! But here in UK, we get lots of pumpkin during Halloween and they don't cut it into pieces like they do back in India. So I thought of trying out pumpkin soup!

The ingredients to serve 2 people are:

1/4th of a medium sized pumpkin
Moong Dal: Approximately 1/2 cup (Measuring cup I use are the ones we use to measure rice)
Ghee/Butter: 1 table spoon (Health conscious people can use oil instead)
Medium sized onion: Chopped (Optional)
Salt, turmeric, chilli powder and pepper: According to taste
Garam masala: 1 teaspoon (optional)
Cumin seeds: 1 teaspoon

Scrape the pumpkin peel and cut it into small pieces like we do for sambar and put it in a pressure cooker along with the moong dal. Add adequate water and let it cook for 3-4 whistles.

After the pressure subsides, open the cooker and mash the dal and pumpkin. Add some water to get the soupy consistency.

Now heat the ghee/butter/oil in pan and add cumin seeds to it. When the seeds start crackling, add the chopped onions. When onions become slightly transparent add the pumpkin dal mixture to it and let it heat for sometime.

Add salt and pepper according to taste. Little bit of turmeric and chilli powder gives a nice yellowish red colour to the soup. Adding Garam masala is optional but it surely gives a kick to the soup.

When you feel the soup has come to the desired consistency, take it out of heat. The soup is ready! For garnishing, you can add some coriander leaves or even fresh creme. I avoid fresh creme as it is unnecessary calories!!!

We don't add any corn flour or thickening agents as moong dal does that job! You can use tuar dal instead of moong dal. It does the same job!

Eager for your feedbacks :)... Planning to make this soup this weekend... Will upload the pics later