We're going the healthy way... and how! Smaller meals, salads, and soups. At the time of the year when people start eating because the weather's getting cooler, I'm turning and moving in the other direction. But it doesn't matter, does it? As long as we're all having fun along the way.
I found this recipe in the same book (Favourite Vegetarian Dishes) that I found Potato Wedges, Garlic and Sage Bread, and Middle Eastern Salad in. This book has pictures that make me drool and also has step by step pictures and makes the most ordinary dish look like a million bucks.
After cakes, soups are the first things that I started making on my own after referring to cookbooks. Tarla Dalal's soups in her first few books, Joys, Pleasures and Delights of Vegetarian Cooking, were made at home almost everyday during the long vacation after I completed my class 10 exams.
I first made this soup to accompany my Garlic and Sage Bread. All of you know that this was ages ago. But when an entire month is dedicated to an event, non event stuff does take a back seat. (During such a time, I am only posting event related stuff, I am not necessarily making and eating the same.)
I have modified this recipe each time I have made it and I am now writing this from memory.
1/2 kg Pumpkin or Butternut Squash, peeled, deseeded, and chopped into cubes
1 Onion, chopped
1 tbsp Garlic Paste/ chopped Garlic
1 tsp Ginger Paste
1 Bay Leaf
1 tsp Lime Juice
1 cup Milk
2 tbsp Oil/Butter
Salt and Pepper to taste
Heat the oil in a pressure pan. Saute the onion and garlic until soft but not brown. Add the bay leaf and the ginger and saute for a minute. Add the pumpkin pieces and saute for a couple of minutes. Add about 3 cups of water and cook for 1 whistle (5 minutes).
When done, remove the bay leaf and blend in a liquidizer or pass through a sieve. Add the lime juice and bring to a boil. Add the milk and simmer for 2 minutes. (Do not boil the soup after adding the milk as it will curdle.)
Serve with cream if you wish. I didn't wish, so I didn't!!