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Indian Spiced Pumpkin Soup

There is nothing more comforting than a big bowl of freshly made soup and I am particularly pleased with today's recipe because not only is it delicious, it is packed fully of vitamins and minerals and I swear I have gleefully enjoyed this beautiful soup for my lunch with some cheese toast every day this week!

 

With it being the heart of winter here in Australia, this soup really hits the mark.  It is so simple to make and the aromatic coriander and nigella seeds (aka kaljoni seeds are available in any Indian grocery store) really add to the depth of flavor as does the touch of white pepper.  At the end everything is rounded out with a dollop of fresh sour cream or creamy Greek yogurt - ah just perfect!

 

I used a pressure cooker to make this recipe but you can also cook it on your stove top as well and I have provided both methods.  I just prefer using a pressure cooker because Indian gals just love their pressure cookers and I feel as though the flavors infuse faster this way.

 

 

MY TIPS

  • Massels Chicken Style Stock Powder is actually fully vegetarian making this soup perfect for non-meat eaters!

 

 

YOU WILL NEED

1 brown onion, finely chopped

(1 tablespoon oil if using Method 2)

1.25kg |  3 pounds butternut pumpkin, peeled, seeded, coarsely chopped

1 garlic clove

4 cups hot water

2 heaped teaspoons Massels Chicken Fkavored Stock Powder

1L | 4 cups | 18 ounces water

Dollop of Greek yogurt or sour cream

1 teaspoon nigella seeds (aka kaljoni seeds)

1/2 - 1 teaspoon crushed coriander seeds (start with 1/2 teaspoon and if you want a  stronger flavor add more)

1/2 teaspoon white pepper

 

METHOD 1 - Pressure Cooker 

 

  1. Fill the base of your pressure cooker base with about 1-2 inches of water, add a trivet and then place the chopped pumpkin, chopped onion, garlic clove, 2 cups water and 1 heaped teaspoon of chicken stock into another stainless steel vessel that will sit inside and once up to pressure cook for 20 minutes. 

  2. In a small fry pan, dry roast the cumin powder, nigella seeds and crushed coriander seeds over a low flame until fragrant and set aside.

  3. Once the pumpkin is soft, use a stick blender to create a smooth puree and add the remaining 2 cups of water and 1 teaspoon chicken stock, roasted spices, white pepper, stir and allow to heat through.

  4. Serve in individual bowls and adding a dollop of yogurt and sour cream and a sprinkling of extra spices if desired and serve immediately.

 

OR 

 

 

METHOD 2 - Stove Top

 

  1. In a large pot add a little oil and gently fry off the onions until softened, add the chopped pumpkin, garlic clove, water and stock powder and simmer until soft, approximately 25 minutes.

  2. In a small fry pan, dry roast the cumin powder, nigella seeds and crushed coriander seeds over a low flame until fragrant and set aside.

  3. Use a stick blender to blend the pumpkin until smooth and then add in the roasted spices and white pepper.

  4. Add a dollop of sour cream or Greek yogurt and a sprinkling of extra spices if desired and serve immediately.

SERVES  6-8

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