Embrace the cozy warmth of autumn with this creamy Pumpkin Shorba, a delightful twist on a classic Indian soup. Imagine the rich, velvety texture of pumpkin puree blended with aromatic spices, creating a symphony of flavors that will tantalize your taste buds. This isn't your grandma's pumpkin soup; we're infusing it with the vibrant essence of Indian spices like ginger, cumin, and garam masala, resulting in a comforting yet sophisticated dish perfect for a chilly evening. The subtle sweetness of pumpkin is perfectly balanced by the warming spices, creating a truly unforgettable culinary experience.
Forget complicated recipes and lengthy prep times. This Pumpkin Shorba is surprisingly easy to make, even for novice cooks. To embark on this flavorful journey and discover the simple steps to recreate this delicious soup at home, let's dive into the detailed recipe below.
Tools Needed
- Pressure pan
- Pot
- Mixer jar
- Sieve
Ingredients
- Onions: 2 large
- Ginger: 1 inch
- Pumpkin: 1.5 kgs
- Potatoes: 2 large
- Vegetable stock cube: 1
- Coriander seeds
- Cinnamon
- Black cardamom
- Star anise
- Cloves
- Peppercorns
- Parsley flakes
- Pepper powder
- Chili flakes
- Fresh basil/mint/coriander (optional)
- Water: approx. 4 cups
- Salt
Step-by-Step Instructions
Step 1. Prepare Ingredients and Aromatics
- Roughly chop the onions and peel and chop the potatoes. Peel and reserve the ginger.
- Boil 2 cups of water with ginger and all spices (coriander seeds, cinnamon, black cardamom, star anise, cloves, peppercorns) for 10 minutes. Remove from heat and set aside.
Step 2. Cook Vegetables and Create Puree
- Cook pumpkin in a pressure pan with 2 cups of water for 2 whistles (approx 5 mins).
- Drain the cooked pumpkin, reserving the cooking liquid. In the same pressure pan, cook the potatoes and onions in the reserved liquid for another 2 whistles (approx 5 mins).
- Allow pumpkin, potatoes, and onions to cool completely. Then, blend them in batches in a mixer jar until smooth.
- Strain the puree through a sieve to remove any fibers.
Step 3. Infuse Flavors and Season
- No oil is used in this recipe, but you can add chili or garlic oil when serving, if desired.)
Step 4. Finish and Serve
- Bring the soup to a rapid boil over medium heat.
- Stir in parsley flakes, and serve hot with bread croutons (optional). Garnish with chili flakes, chili oil, and parsley, if desired.
Read more: Global Thanksgiving: Easy Indian Spiced Butternut Squash Soup
Tips
- You can use fresh basil, mint, or coriander instead of parsley flakes.
- The recipe is easily scalable. Adjust the ingredient quantities to suit your needs.
Nutrition
- Calories: 650
- Fat: 12g
- Carbs: 130g
- Protein: 20g
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
Absolutely! Canned pumpkin puree is a great time-saving substitute. Just ensure it's plain pumpkin puree, not pumpkin pie filling.
2. How can I make this soup spicier?
Add a pinch more of red chili powder or a few slices of green chili to adjust the spice level to your preference. You could also add a dash of cayenne pepper for extra heat.
3. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Creamy Pumpkin Shorba is a testament to the magic of simple ingredients combined with bold flavors. Enjoy this comforting and delicious soup as a starter, a light meal, or a cozy treat on a chilly evening. We hope you savor every spoonful of this autumnal delight!