Spicy Pumpkin Soup

Over the Thanksgiving holiday, I made Pumpkin bread and was left with over 1/2 can of pumpkin puree. After searching online, settled on making Pumpkin Soup. This is a very quick and easy recipe, ideal for chilly nights.

Here's how I made Spicy Pumpkin Soup:

Heat 2 tsp olive oil and sauté 1/4 to 1/2 cup chopped onions in it for 5 mins. Add 1/4 cup chopped green bell pepper and continue sautéing another 5 mins. Add 1 or 2 cloves of garlic (chopped). Cook another 5 mins. Then add about 1 to 1.5 cups of the pumpkin puree. Add about 1 cup vegetable broth and the following seasonings to taste - salt, pepper, red chili flakes and Kirkland brand no salt seasoning mix. Add 1 wedge of Laughing Cow cheese of choice (I used Creamy Swiss). Stir well, breaking down the cheese wedge as you stir. Once it starts simmering, take off heat. Let cool, then blend to smooth puree.

Before serving, heat thoroughly and adjust consistency by adding more broth if needed.

Bhopla and Baingan Bharta

I thought of combining red pumpkin (bhopla) with eggplant to make this bharit/bharta as I am always looking for ways to incorporate bhopla in our diet, given its health benefits. I try to make one item with red bhopla every week like - Pumpkin Curry, Squash Curry, Pasta Sauce or Gharge (sweet pumpkin puris). Since trying this combination bharit the first time, it has now become a regular feature for me.

Here's how I make the Bhopla and Baingan Bharta:

1 large eggplant
1 cup cooked mashed red pumpkin
1/4 cup finely chopped onion
1/4 cup finelt chopped tomatoes
handful of frozen green peas
1 tbsp oil
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1/4 tsp red chilli pwd
1/4 tsp garam masala
1/4 tsp kitchen king masala
2 tbsp yogurt
Salt & sugar to taste
chopped cilantro to garnish

Make 4-5 lenght-wise slits in the eggplant, rub all over with little oil and roast in a 400F oven for 1 hour turning every 15 mins. I use a baking sheet covered with aluminium foil, to collect the eggplant juices and make clean-up easy. When the roasted eggplant cools enough to handle, peel off the skin. it should peel off easily at this point. Mash the eggplant pulp into little pieces with a knife.

The red pumpkin I buy from the Indian store in usually cut into large chunk. I chop it into smaller pieces, peel it and cook with very little water for about 15 mins on medium heat. It will soften very easily at this point and can be mashed with a fork.

To proceed with making the bharit, make the tempering by heating the oil, adding the cumin seeds & when they sizzle, adding the chopped onions. Fry the onions till softened, then add the ginger and paste paste. Fry 2 mins, then add the chopped tomatoes, coriander pwd, cumin pwd, red chilli pwd, garam masala pwd and kitchen king masala pwd. Stir well and cook on medium heat about 7 to 8 mins. Add the mashed eggplant and red pumpkin. Add salt and sugar to taste. Add the frozen peas. You can add a few drops of water to prevent burning, but remember the bharta/bharit is on the dry side, so don't add a lot of water. Cover and cook on medium heat for about 10 mins. Then add the yogurt and stir to mix well. Heat gently and take off the stove. Garnish with chopped cilantro and serve hot.

Pumpkin Curry

I made this curry for the first time, inspired by Meera's Moroccan Pumpkin & Lentil Soup.

1 cup lentils (whole masur) - soaked for 4 hrs and pressured cooked for 3 whistles

handful of any other hardy bean (I used harbare/brown chana) - cooked

2 cups cubed pumpkin

For tempering - oil, mustard seeds, cumin seeds, asafotida, turmeric, few curry leaves, 1 clove garlic (minced)

Other seasonings per taste - salt, red chilli pwd., cumin pwd, coriander pwd, goda masala or any other curry masala

4 amsul or 1/2 tsp tamarind paste

Cilantro to garnish

Make the tempering by heating the oil, adding the mustard seeds, once they stop spluttering add the rest of the tempering ingredients.

Add the cubed pumpkin, stir well, add 1/2 cup water, cover and cook for 5 mins.

Add the cooked lentils and beans.

Add seasonings listed above.

Stir and cook another 5 minutes or till pumpkin is cooked.

Add the amsul/tamarind paste and water to get consistency desired.

Served garnished with chopped cilantro.

This turned out to be such a tasty curry, perfect with rotis and rice. I will surely be making this again and again.