This is a soup that gets made very often in my home.
All the year round, too, because pumpkins are always available.
It has an interesting blend of flavours – the sweetness from the pumpkin, the tang from the lemon juice, freshness from coriander (cilantro) leaves, as well as the very Indian flavours from the spices – a refreshing variation from the cinnamon and rich creamy soups (which are also great, of course!)
Pumpkin (Red or Yellow) – 300 grams (peeled and chopped)
Vegetable Stock or Water – 500 ml
Celery – 1 large stalk, chopped
Onion – 1 large, chopped
Coriander seeds – 1 Tablespoon
Black Peppercorns – 1/2 teaspoon (optional)
Bay leaf – 1 large (optional)
Salt – to taste
Oil – 1 teapoon (I use sesame, cold pressed)
Note: To make the soup thinner, increase the stock/water (or reduce the pumpkin to 200 gms).
1. Heat the oil in a large pot (or pressure cooker), and add the coriander seeds followed by the black peppercorns, and bay leaf (if using).
2. When lightly browned and start to give off an aroma, add the celery and onions along with a pinch of salt.
3. Cook, stirring, till onions are translucent, adding the bruised coriander leaves midway through.