This spicy pumpkin soup is a favourite of my mother’s on a cold, winter day. If you’re coming out of winter right now, think of this as a reminder of when you really wanted something warm, toasty and comforting for lunch. If winter decided to pay you a quick visit this Easter, as it did us, then warm and toasty is exactly what we all need.
Even if our fair city is still waiting for the rain that the entire east coast of Australia seems to have enjoyed, we’re still pulling out the doonas, lighting the fire and craving hot, comforting lunches, like this:
I’m not sure just how authentically Indian this soup really is. It’s something we’re served when we visit my parents. Here’s the recipe:
Indian spiced pumpkin soup
- 2 teaspoons of butter
- 1 small onion (finely chopped)
- 1 teaspoon of ground coriander
- ½ teaspoon of ground cumin
- ½ teaspoon of ground turmeric
- 4 tablespoons of fresh coriander (plus extra for serving)
- 500 grams of cooked pumpkin
- 2 tablespoons of brown sugar
- 2 tablespoons of tomato paste
- 1 tablespoon of peanut butter
- ¼ teaspoon of pepper
- 1½ pints of water (about 3½ cups)
- In a large pot, melt the butter and saute the onion until it’s a light golden colour. Add the ground spices and cook for another minute.
- Add everything else and simmer for about half an hour.
- Serve with extra coriander.