I have been feeling a bit under the weather the past few days. Along with a little sickness comes the lack of interest to cook.
So, I decided to move it, and make something quick, soothing and nutritious. I had some pumpkin, carrot and celery; a soup seemed like the perfect option.
Simple, quick and very tasty, the pumpkin-ginger soup is just what I needed to make me feel better.
- Pumpkin – 250 gms, peeled and cut into chunks
- Ginger – 1 inch piece, peeled
- Garlic – 5 cloves, peeled
- Carrot – 1, peeled and roughly chopped
- Celery – 1, roughly chopped
- Coriander powder – 1 tspn
- Chilli powder – 1/2 tspn
- Turmeric powder – 1 pinch
- Stock – 4 cups
- Oil – 1/2 tblspn
- Salt and pepper – To season
- Cream – 2 tspns. (Optional)
- Place the pressure cooker on the stove. Heat oil; to it, add ginger and garlic. Allow it to infuse in the oil for about 30 seconds.
- Add the remaining vegetables, dry spices, salt and stick. Give it a quick stir.
- Cover the pressure cooker. Cook for 2 whistles.
- Once done, allow it the pressure to settle. Open the cooker and using an immersion blender, make a smooth soup.
- Serve hot with a dash of cream and a side of crisply toasted bread.
- I added the celery and carrot to thicken the soup. If you don’t have these veggies, add a small peeled potato instead.
- Add or omit spices depending on your preference.
- Don’t have an immersion blender? Wait for the soup to cool, and then put it in a blending jar & make a smooth soup.
- If you do not have a pressure cooker, do the same in a pot and cook the vegetable till soft. Finally, blend into a soup.