Jhatpat Pumpkin Soup to drive away your winter blues

There is a slight nip in the air from the past few evenings announcing the arrival of winter to Perth.  Winters remind me of freezing balmy London evenings when I saw Snow for the first time in my life and went crazy making little Snow balls, throwing them at the passing cars.  Last year in December I visited Jammu which can get really cold in the winter. So to beat the chilly nights we would sit near to the Chenab River, hearing it gush by and drinking bowls of hot steaming soup.
There is something amazingly comforting about Soup on a cold night when the first sip warms your insides making you feel all cuddly and nice. 
The culinary world has millions of soup recipes and every chef worth his salt will have some signature soups under their belt. I have even tasted a Strawberry Soup once (didn’t think I cared for it much). The point is almost any vegetable in your fridge can be turned into Soup. Nutritionists argue the health benefits of soup because once the vegetables are pureed they lose all their nutrition value.  
But tonight I was not worried about the nutrition value what I wanted was a nice hot soup which would fill me up. I had some Pumpkin lying in my fridge, which can be made into a very simple and easy soup ready under 30 minutes and uses only 5 ingredients which are available in every kitchen. 

The recipe:

½ Kg Pumpkin
2 – 3 small Potatoes
1 white onion
Cream or ½ cup Milk
Salt to taste
Knob of butter to saute the Onions.
Chop the Potatoes and Pumpkin and boil them in water with a pinch of Salt till they become soft. 
Once they have become soft let them cool down before you puree them. I have left the skin on the Potatoes for the Fibre but you can peel them if you wish. 
Remove the Potatoes and Pumpkin from the water it was boiled in and puree them adding the same water little by little. You don’t want the puree to be too watery. Look at how beautiful the color is.
Chop the Onions really finely. Heat butter in a Pan and add the chopped Onions and let them cook till they are almost Golden Brown. Be careful as Butter burns easily so keep stirring at regular intervals.
Now add the Puree to the buttered Onions and a little water if it is too thick. Add Salt and pepper and let the soup boil. Then add some fresh Cream or Milk in it. Serve hot and garnish with Cream.
This soup is so yummy and creamy it will take away your hunger pangs and the winter blues. Burrppp!!!

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