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January 27, 2009

Pumpkin Walnut Soup






At one time, I only knew how to make a few basic soups. The summer of ’92 changed all that. I had 14 weeks of vacation and nothing to do. I started trying out new soups. Many years and many cookbooks later, I must say that this is now what I’d consider an “area of expertise”.


Since I make soups almost every night, I find that all the pictures look the same. Or do they? To add to this, we seem to drink the soup from the same bowls. And since I take a picture just before we eat it, I even forget to dress the coup up before taking a picture.


Without further ado, I present this foreign soup with very Indian flavours.


2 cups Pumpkin, cubed
1/4 cup Walnuts, chopped
1 Onion, diced
1 tbsp Oil
¼ tsp Chilli Powder
1/3 cup Milk
A pinch Garam Masala
Salt and Pepper to taste


Heat the oil in a pressure pan. Add the onion and fry for a minute. Add the chilli powder and garam masala and fry for another minute. Add the pumpkin and walnuts along with 4 cups of water and pressure cook for 3 whistles.


Drain the liquid and pour it into a pan. Blend the pumpkin-walnut mixture in a liquidizer and pour the contents back into the reserved liquid. Bring the soup to a boil over a low flame. Add the milk, salt and pepper and serve hot.

P.S. I used the yellow pumpkin (kaddu/parangikkai) in this recipe.

17 comments:

Asha said...

Making soup every night? YUM!! I love the flavor of Walnuts, I make gravy with those. Indian style soup looks delicious Raaga, enjoy! :))

Happy cook said...

Here we too have soup every lunch tile. In winter and in summer, all year round we have a small bowl of soup before we have the main dish.
I love the pumpkin and walnut combination.
Looks creamy and delicious.

Vij said...

Looks good! i have made a similar pumpkin soup but with almonds. Do have a look at it.

Deepa said...

You know, the tricky thing with walnuts, is some of them are really bitter, and you can't tell until you taste each one, if it'll spoil the dish! You know what I mean? Hope your walnuts were all non-bitter. The soup recipe is really good!

MeetaK said...

what a great idea adding walnuts to the soup. what kind of pumpkin did you use here?

Sia said...

soups daily? i make it once in a week or twice depending on how hungry i am:)
love the idea of adding walnuts in soup. must have given it a nice nutty flavour.

Divya Kudua said...

Love having soups for dinner..your carrot soup is a hit and so is the beet one..but pumpkins in a soup..??thats something new..walnuts would give it a nutty flavour na..got to try.

Anonymous said...

I'd like to try this soup, but not sure what pumpkin you used. The color of the soup leads me to guess that it is winter melon (kumblekayi). Also, in your recipe, you have forgotten to mention when to add the pumpkin to the pot.

Raaga said...

Thanks everyone.

Meeta, I used yellow pumpkin (is that the butternut squash?) here.

Anon: Thanks. I made the corrections.

Akeelu said...

Hi Raaga,

I must thank you for all those lovely and heavenly dishes. I have been following ur blag for quite sometime and i must admit that i don't like any othet cooking website now.
I spend nearly 30 mins a day ( mind you... my office time) going through ur blog.

The dedication you show is really great and you have become my role model.

I have small request for you. I don't have refrigerator at my place and i would like ur advice on what vegetables i can cut/ cook and keep for next day's meal.
Ex:
Will making the dough for mooli paratha stay over night?

fyi... i am in bangalore and its pretty cold here now!

Hope to see ur reply soon!!

Great going.. keep it up!

Akeelu said...

Hi Raaga,

I must thank you for all those lovely and heavenly dishes. I have been following ur blag for quite sometime and i must admit that i don't like any othet cooking website now.
I spend nearly 30 mins a day ( mind you... my office time) going through ur blog.

The dedication you show is really great and you have become my role model.

I have small request for you. I don't have refrigerator at my place and i would like ur advice on what vegetables i can cut/ cook and keep for next day's meal.
Ex:
Will making the dough for mooli paratha stay over night?

fyi... i am in bangalore and its pretty cold here now!

Hope to see ur reply soon!!

Great going.. keep it up!

Raaga said...

Hi Akeelu,

I think you can mix the chapati dough and keep it overnight. In the Bangalore winter, you could grate the radish and prepare the stuffing the previous night as well. I think it shouldn't go bad. Since the refrigerator was the first appliance I bought wherever I moved, I can't think of what I'd do without one. All the same, I think you could process vegetables like lady's finger, beans, carrots, etc the previous day. Brinjal, potatoes etc, might not be suited for this.

Thank you for the lovely comment. You made my day.

Swapna said...

I have seen walnuts added as garnish..but this is a new twist..looks good :)
Thanks for ur comments .. I knew many would have done the tag.. that's why I had given an out :)

So u having a good time with ur folks?

Cilantro said...

Looks delicious.. soup everyday???I would love to have them everyday.

A_and_N said...

I was going to post a pumpkin soup tonite! :D SLightly different, though. Will do rightaway!

Cham said...

U are eating soup everyday I am really jealous now! Not that i cannot make it I will be the only one to eat probably the next day morning for breakfast also! Adding walnut is just a great idea with parangikai!

Sandeepa said...

Getting inspired by you, making soup every night !!!
You have a bengali housekeeper too, maybe we should trade secrets about keeping them mum :)