At last its winter! When I woke up this morning, the typical white glowing light of a snow covered neighbourhood greeted me and filled my heart with a similar glowing light. The first good snow of the season is always a beautiful sight and I simply love the snow. Especially this year, as the snow had us waiting longer than usual in this part of the world. I could not resist from capturing this breathtaking view on my camera.
Of course, the first snow also means cold cold evenings – and what better than a hot soup to warm up a cold evening. So, as promised in the last post, here is a steaming, piping hot Hokkaido Pumpkin Soup.
1/2 of hokkaido pumpkin, washed and roughly diced with the skin
1 medium size - onion, chopped
1 medium size - carrot, peeled and roughly chopped
1/4 th of a medium size red pepper, chopped
1 stalk - lemon grass , washed and sliced
2 inch piece - ginger, chopped
3-4 - cloves of garlic, chopped
1 piece - whole wheat bread
1 tbsp - pumpkin seed oil
1/4 tsp - cumin seeds
1/4 tsp - red chilli powder
1/4 tsp - black pepper powder
2 1/2 cup - water
a generous pinch of nutmeg powder
a generous pinch of cinnamon powder
salt to taste
- Heat the oil in a saucepan (alternately, you can use a pressure cooker), add cumin seeds, onions, ginger, garlic, red pepper and lemongrass and saute for a minute.
- Add the carrots and roughly diced hokkaido pumpkin and saute for half a minute. Add water, bread and all the spices, stir well and cook until soft (in a pressure cooker, cook slightly less than potatoes)
- Puree the mixture and re transfer to the pan over heat.
- Serve hot, garnished with coriander leaves.