Pumpkin Palak Soup | Pumpkin and Spinach Soup

There has been an overdose of fall pictures and gorgeous looking pumpkin recipes on the internet in the past few days. After ogling at them on pinterest for some time, yours truly ordered pumpkin from bigbasket in the week's grocery, with an intention of making some muffins with them. They got stowed into the back of the fridge and lay forgotten there for a while.
One fine evening, when it was pouring as usual and i felt the need for a warm soup and rummaged through my vegetable box, i found the pumpkin and some spinach side by side. The spinach had to be used up and i was tired of making greens stir fry or dal for three days in a row. And so it was decided that the greens would go into a soup and it would be pumpkin and spinach soup for the night.
There is a mild sweetness that comes from the pumpkin in this soup which is balanced by adding some chilli flakes or red chilli powder. To enhance the flavors, i have used some jeera powder.
I have used a pressure cooker to speed up the process- saute the ingredients in it, pressure cook and dunk the hand blender into the same cooker and puree- it is as simple as it can get!

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 2 Level: Easy

Ingredients:

1 onion sliced
1" ginger sliced
1 cup of chopped pumkin
1 cup of chopped spinach
salt to taste
1 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp of mixed herbs (thyme, rosemary and oregano)
a dollop of butter or some cream for topping

Method: 

Wash and chop the vegetables that are going into the soup.

 In a pressure cooker, add some butter and saute the onion and ginger in it.

Now add the pumpkin and fry for a few minutes after which you add in the spinach.

Season with salt and chilli powder. Fry until the vegetables are evenly coated in the spices.
Add a cup of water to the cooker and cook for 2-3 whistles on low flame.

Once the mixture cools down, blend it well. I do not strain the mixture. I like to get small bits of veggies in the soup. Now thin it down a little if you want it watery. Add the cumin powder. Adjust the salt. Bring the soup to a boil.
Top it with some butter or cream and season with mixed herbs.

Mix well. Pour into your soup bowls. Serve warm with some toasted bread or roasted papad.

Pumpkin and Sweet Potato Soup

I love one pot meals. Khichdi, Bisi bele baath, pasta or a heartwarming soup. With the nip in the air becoming a little too hard to bear, i was craving for something warm and light for dinner. I had a quarter of a pumpkin and one sweet potato. With yellow sunshine in mind, i set out to make a soup with what i had.

Preparation Time: 15 Mins
Cooking Time :      15 Mins

Ingredients: 

Pumpkin                    1 cup, chopped into cubes
Sweet Potato             1 cup, chopped into cubes
Onion                         1 , sliced
Garlic                         3 cloves, sliced
Ginger                        1 inch, sliced
Salt                             to taste
Pepper                        to taste
Cumin Powder            1/2 tsp
Lemongrass                 a few sprigs
Milk                            half a cup
Water                         1 1/2 cups

Preparation:

Chop the ingredients as mentioned above.

In a pressure cooker, add some olive oil and some butter. Add in the ingredients shown above and saute for a few minutes.
Now add the diced pumpkin and sweet potato and toss. Add the water, salt to taste and the lemongrass.

Cover and pressure cook on low flame until two whistles. Let it cool. Once it has cooled, take off the lemon grass, add the veggies with the stock to a mixer and puree it well. It should have a smooth consistency. 

Now in a deep pan, add in the vegetable puree, some pepper powder and cumin powder.

Let the mixture boil for a minute. Lower the heat and mix in the milk. Give it a stir and turn off the heat.
Transfer the hot soup into your bowl. Top it with a basil leaf. Serve with any bread of your choice or khakhra. Enjoy your soup - a little sweet from the veggies, hot from the pepper and zingy from the ginger.

|| A New Beginning ||

Of all the things in the world, the one constant is that things will change. Change is challenging and it is fun! I look back now to what i used to cook when i started off in the kitchen, the clothes i bought and my tastes when it came to home decor and i know that it has changed and matured over the years. But despite all the changes happening, one thing remains constant -my unending love for food, crafts and textiles. Hence the thought of cataloging it in this blog. A little bit of sugar and a lot of spice and a journal of all things pretty and nice.

And what better than a sweet during the festive season as the first post? I started off with the idea of making a Lauki ka halwa. Turned out there was not enough lauki to make a substantial amount. So i decided to add carrots to it. While grating the carrots, my eyes fell on the pumpkin, waiting to be used. And thus i set out to make the Tiranga Halwa 

Preparation time - 15 mins

Cooking time      - 30 mins

You would need

Carrots, Pumpkin and Bottle gourd    2 cups in all, grated well

Milk                                                  1 cup

Sugar                                                3/4th cup

Green cardamom                               2 pods, powdered

Ghee                                                 5 tbs

Cashew or almonds                           a handful, finely slivered

In a thick bottomed pan, add in 1 table spoon of ghee and fry the dry fruits until it changes color. Remove and set aside.

Add the remaining ghee to the same pan and add in the vegetables one by one. Pumpkin goes in first cause it takes the longest to cook. After sauteing for about 5 mins, add the carrots and let it cook. Finally, dunk in the grated lauki, when the other two vegetables appear half done. 

Continue frying till the vegetables soak in all the ghee and lose all their water. Now add in the milk, cover and cook for 10 mins on low heat. The vegetables should be fully cooked in that time. Remove the cover, add the sugar and the elaichi powder and give it a nice stir. On medium heat, without the cover, work on the halwa by constantly stirring it, until all the moisture is soaked up and the ghee starts separating on the sides. Switch off the flame and top it with the fried nuts. Allow it to cool and serve as it is or with a scoop of ice cream.

Happy Diwali!