Spiced pumpkin soup recipe with coconut milk and spinach
Calories: 205kcal
Ingredients
- 2 tbsps olive oil (or any flavourless oil)
- 1 tsp cumin seeds or jeera
- 1 tbsp ginger-garlic chopped
- 1 onion medium sized
- 1 pumpkin small
- ½ cup spinach leaves finely chopped
- 1 cup coconut milk see notes
- 1 cup cooked barley see notes
Instructions
- Wash and cut the pumpkin into medium sized pieces and cook till they are done. I generally do not take the peel out
- Then in a pan, heat oil and add cumin seeds.
- When it sizzles add chopped garlic and ginger
- Next add the chopped onions and sauté well.
- Now add the cooked pumpkin into the pan and mix till they all come together.
- Switch off and allow it to cool down.
- Grind this mix using a hand mixie or a grinder blender and make it a smooth paste. Transfer it back into the pan and switch on the flame.
- Add the chopped spinach leaves and allow it to cook for 1-2 minutes.
- Now add the coconut milk. Mix and cook in the lowest heat possible for just a minute.
- Garnish with curry leaves and serve with cooked barley (see notes) or toasted bread.
Notes
- To make it a complete healthy meal you can add some whole grains like the fibre-rich and mineral-rich barley. Take 1 cup barley in a vessel and soak for about 1/2 an hour. Then cook it with 2 cups of water for 30-40 minutes or till it's done.
- I make coconut milk using this coconut powder. As per your taste you can increase or decrease the thickness of your soup with the thickness of your coconut milk.
- You can add vegetable or chicken stock to make this soup more interesting but I honestly like it as fresh as it is with the prominent taste of pumpkin.