Ingredients
Pumpkin (ripe) 1 kg
Green chillies 2
Garlic Cloves (optional) 3-4
Bay leaf (optional) one
Cumin seeds ¼ tsp
Coriander seeds ¼ tsp
Red Chilli whole (optional) one
Ghee/oil for tempering 1 tsp
A pinch of asafetida
A sprig of fresh coriander
Salt to taste
Description
Skin and cut pumpkin in large pieces. Boil with the bay leaf and chillies in a pressure cooker just enough to render pulping easy. Remove the bay leaf and discard. Puree in a blender. Put in a saucepan along with one litre of water. Stir in the salt and bring to boil then reduce heat and continue to cook for about 10 minutes on low flame.
Heat the ghee/oil in a ladle. Add asafoetida and when it dissolves, the seeds and when these begin to splutter the whole red chilli. When the chilli become shiny pour the tempering over the soup. If not dieting, do please indulge and add that sinful dollop of butter. Garnish with fresh coriander and don’t wait for the guests.
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