Directions
Pumpkin Basil Soup | Kaddu Ka Shorba
Ingredients
Pumpkin (कद्दू) – 1 kg
Carrot, medium (गाजर) – 2 nos
Garlic cloves, large (लहसुन) – 2 nos
Butter (मखन) – 3 tbsp
Oil (तेल) – 1 tbsp
Bay leaf (तेज पत्ता)- 1 no
Peppercorns (काली मिर्च) – 10 nos
Fennel seeds (सौंफ़) – 1 tbsp
Onion, diced (प्याज़) – 1 cup
Potato, diced (आलू) – 1 cup
Turmeric (हल्दी) – ½ tsp
Nutmeg powder (जैफ़ल पाउडर) – ½ tsp
Basil (तुलसी पत्ता) – few sprigs
Salt (नमक) – to taste
Water (पानी) – 2 lts
Cheese, grated (चीज़) – ¼ cup (optional)
Bread croutons (ब्रेड क्रूटोन) – handful
Steps
|
1
Done
|
Start the soup by cutting the pumpkin in chunks with skin. Peel & roughly cut carrots and keep aside. Take 2 large cloves of garlic and then crush them using a knife. |
|
2
Done
|
Melt butter in a thick bottomed pan or a pressure cooker and add a dash of oil so that the butter does not brown. Drop in a bay leaf, peppercorns and fennel seeds. When they start to crackle, add garlic & onions. Cook them on high heat for 3-4 mins. Then add in potatoes and give a quick stir. |
|
3
Done
|
Drop in pumpkin, carrots, turmeric, nutmeg powder, salt to taste and basil leaves. Cook on high heat, stirring occasionally for 4 mins. Pour water and cover the pressure cooker and cook on high heat till the first whistle, then lower the heat and cook for another 2-3 whistles. |
|
4
Done
|
Remove from heat and let it cool and then open the cooker and grind it to a complete puree. Before grinding, discard the bay leaf. Strain and add it to a fresh pan. Bring to a boil and add grated cheese and taste to adjust the seasoning. Remove from heat and serve piping hot with croutons. |
