Serves: 4
Total Calories: 91
1. Place the pumpkin (if using fresh), potatoes, onion, ginger, garlic, green chili peppers, turmeric, salt, and 4 cups water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer, until the vegetables are soft, about 30 minutes. (If using canned pumpkin, mix it into the soup in step 2, after it has been passed through the food mill or processed.)
2. Let cool, and pass soup through a food mill into a bowl or process in a food processor. Return to the pan and mix in the lime juice. Mix in 1 to 2 cups water and boil over high heat about 2 minutes. Adjust the seasonings.
3. Heat the oil in a small nonstick wok or saucepan over medium-high heat and add all the seeds they should sizzle upon contact with the hot oil. Quickly mix the spiced oil into the soup and simmer about 5 minutes to blend the flavors. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Puréed Pumpkin Soup recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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