Here's one of my favorite dishes for this cold season (at least in our hemisphere) - sweet and grounding pumpkin soup with an Indian twist. 🎃
You will need a blender. This recipe makes about 4 large servings.
Chop the vegetables any way you like. In a large pot, fry the onion, carrot and pepper with a large portion of clarified butter. Even let them burn a little! Add finely chopped chili and ginger, then powdered spices and let them release their aromas for a while. Then pour water and add the remaining vegetables - so that the water almost covers them. Simmer for 30 minutes or until tender - there should still be some water left, but not too much, so use the lid wisely. 😉 Leave to cool for 15-20 minutes, then blend, adding salt and lemon juice to taste. Garnish with coriander and toasted pumpkin seeds, if you have any. Serve with homemade flatbreads or rice cakes. Let me know if you decide to try it! 🧡 I usually serve the soup with simple flatbreads made of spelt flour: I mix flour, a bit of salt, clarified butter and a pinch of cumin seeds with warm water, knead and flatten the pastry, creating several round, thin pancakes. I bake them on both sides in a dry, hot pan. They take about 5 minutes to prepare and only taste good when fresh.
INGREDIENTS
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PS