Monday, December 8, 2014

Naadan Pumpkin Soup

Its the time of soups again. Here in Dubai, the weather is becoming chill..not as much as previous years though. Perfect weather for soup and some garlic bread. I love almost any form. So thought of trying the famous pumpkin soup, but with a twist - a naadan (read Kerala) touch.

As much as possible, I try to follow ayurvedic rules in preparing food. You can read some of them here. Most of the pumpkin soup recipe calls for milk, fresh cream, butter etc added. Since cow's milk should not be added taken along with salt, I replaced it with our own coconut milk. Also used organic (read home-grown coconuts, pressed for oil in the nearby mill) coconut oil instead of butter.

And this turned out to be super delicious, the kids enjoyed this thoroughly. So here goes the recipe.


Pumpkin - 250g (cut into chunks)
Garlic - 2 pods, chopped
Big onion - 1 medium, finely chopped
Salt - as needed
Coconut oil - 2 tbsp
Pepper powder - 1tsp (as per taste)
Coconut milk - 1 cup (medium consistency)
Dash of nutmeg


Cut the pumpkin into big chunks. Place them in a thick bottom pan, with about half cup of water. Let the pumpkin get cooked (to a mashy stage)
Heat a pan, add coconut oil. Throw in the garlic and saute till golden brown.
Now add the chopped onions and fry till golden brown. Now add this to the mashed up pumpkin and let them cook together for another 5 min until the soup thickens.
Meanwhile extract the coconut milk (if making fresh coconut milk). Add this to the soup and let the whole thing cook again for another 5 min.
Sprinkle the pepper powder and nutmeg powder. Switch off the stove once it has reached the right consistency. Once its cooled a bit, pulse it in the mixer to get a smooth consistency.

Serve hot!!

NB : My soup looks a bit thick. I diluted it with half cup of hot water and boiled before serving.

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