When I started blogging, I don't think I had even tasted Pumpkin Soup. Pumpkin was best used in sambar or vathal kuzhambu. I didn't think very much of this vegetable. Amma used to make a typical upkari with finely chopped pumpkin, but I didn't miss it if she didn't make it for a decade. I loved making (and eating) Pumpkin Pie. In the past couple of years, I have used this vegetable extensively in soups, side dishes and even used it in a cake. And I've been expermenting quite a bit.
The latest experiment was with a soup. I started out making the traditional tomato soup, but decided to use of the bag of cubed pumpkin that was stashed away in the freezer. I quite enjoyed the soup. It was rather filling and all I needed to go with it was a couple of cream crackers.
1 cup Pumpkin, cubed
4 Tomatoes, diced
1 Onion, diced
2 pods Garlic
Salt and Pepper to taste
Pressure cook the vegetables and the garlic with 2cups of water. When cool, blend in a liquidizer and strain. Bring the liquid to a boil. Season with salt and pepper. Serve hot.
If you're like me, there, dinner's on the table!