Mains, Soup, Starters, Vegetarian
Pumpkin Soup with Cumin & Curry Leaves
Recipe by Tiffin and Tea
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Cooking method:
Standard
- Prep Time: 2 mins
- Total time: 55 mins
- Skill Easy
- Serves 4 people
Pumpkin Soup with Cumin & Curry Leaves
A warming Autumnal Soup with fresh curry leaves, cumin and garlic. An easy recipe that is pretty much hands off. The Pumpkin can be replaced with any other Squash of your choice.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Mustard, Dairy
Ingredients
- 1 cumin seed
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 6 fresh curry leaves
- 2-4 garlic cloves sliced finely
- 1/4 tsp red chilli flakes
- 500g pumpkin peeled and chopped into 2cm cubes
- 1/8 tsp sugar
- 250ml milk
- 250ml vegetable stock
Cooking mode
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Method
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Step 1
Dry roast the cumin seeds in a pan for 1 minute over low heat, then add the oil. Once the oil is hot, add the mustard seeds, curry leaves, garlic and chilli flakes. Heat for 1 minute until the mustard seeds begin to crackle.
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Step 2
Add the pumpkin to the pan adding a splash of water if it is sticking.
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Step 3
Turn the heat to high and cook the pumpkin, for 5 mins turning regularly.
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Step 4
Cover the pan with a lid, reduce the heat to low and cook until the squash till tender. This will take around 25 minutes.
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Step 5
Add the sugar and stock and simmer for 10 minutes.
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Step 6
Remove from the heat. Allow to cool and then place the contents of the pan into a blender (removing the curry leaves if you are able to) and add the milk.
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Step 7
Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt and pepper.
