My mother makes the best pumpkin, and its flavour still lingers on my palate. “Tarri” brings back memories; I recall my mother cooking large quantities of Pumpkin Subzi during Gauri rituals at our home, a typical offering to Goddess Gauri during Ganpati. Last weekend, I had a good amount of pumpkin and, although I can’t match my mother’s delicious and rustic pumpkin curry, I settled for making Pumpkin Soup. It’s a comforting dish with an easy recipe that requires no special ingredients, making it a perfect treat on cold winter nights. Give it a try and let me know how you like it. Happy cooking!
Ingredients:
Pumpkin – 450 gm
Vegetable stock – 4 cups ( 480 ml )
Milk – 300 ml
Butter – 15 gm
Salt – to taste
Pepper – a pinch
Parsley – a few sprigs ( optional )
Roasted Pumpkin Seeds – 1 tbsp
Unsweetened cream – 2 tbsp
Method:
1 ) Peel the pumpkin. Remove seeds and the stringy part and cut i to small cubes.
2 ) Add enough water to cook and boil till tender,.
3 ) Pass pumpkin througha sieve.
4 ) Add butter to a pan, add milk and stock and pumpkin along with seasoning.
5 ) Bring to a boil. Serve hot with pumpkin seeds, unsweetened cream and parsley.
N.B: Prepare a vegetable stock using Maggi Vegetable Cubes and hot water.
