The humble pumpkin soup gets a luxurious makeover with milk and saffron. This velvety smooth soup is a delightful indulgence and is indeed the ultimate food for the soul. This soup is sure to impress your guests when you are putting up a feast.
Yellow pumpkin – 1/2 kilo, peeled and cut into big chunks
Onions (large) - 1, peeled and roughly chopped
Garlic – 2
Saffron – 1 pinch + 1pinch for garnish
2% fat milk (use full cream/ low fat/ skim milk/ cream instead) – 3 cups
Water/stock – 4 cups
Dry ginger powder-1/4 tspn
Nutmeg – ½ tspn.
Red chilli powder-1/4 tspn.
Turmeric powder- 1 pinch
Butter - ½ tblspn.
Oil – 1 tspn.
Salt – To season
Heat butter and oil in a pot, add garlic and onions.
Sweat the onions and garlic.
Toss in the pumpkin and cook for 3-5 minutes.
Add the dry spices (except saffron) and salt.
Mix well so the veggies are well coated in the spices.
Pour water or stock and cook till the pumpkin is soft.
Run a knife or fork through the pumpkin to check if it is cooked.
Once it is cooked enough to be mashed, turn the stove off and strain the water from the soup.
Reserve the stock for future use when you make other soups.
Keep the strained veggies aside.
In another pot, add the milk and saffron strands, bring it to a boil.
Add the strained veggies and give it a mix.
Turn the flame to low and keep stirring for 5 minutes.
Once done, remove the pot from the stove.
Using a stick blender, blend into a smooth soup. It is best when it is thick.
If you like your soup a little dilute, add a little bit of the reserved stock to achieve the desired consistency.
If you are using a regular blender/ mixie, allow the soup mixture to cool and then blend into a soup in batches.
Before serving sprinkle a few saffron strands and then serve.
- Use leeks in place of onions for more flavour.
- If you can’t get pumpkins, add butternut squash or any other type of yellow squash you can manage.