POTATO AND PUMPKIN SOUP :

It’s Friday afternoon and my phone says it’s currently nineteen degrees Celsius here in Nairobi. In no way I’m I thrilled about this current weather we are having. Just last month I was complaining about the heat and now it’s a whole different struggle.

The weather took its toll on me and I was not spared from the terrible cold but luckily I’m back and healthy and ready to get back in my element which is cooking and getting lost in the kitchen. I hope you are keeping warm wherever you are and here is a nice warm soup recipe to keep you cozy over the next cold days of March. Let’s get cooking :

INGREDIENTS:

  • 1/4 slice of pumpkin
  • 7 potatoes
  • 2 carrots
  • 3 cloves garlic
  • Thumb size ginger
  • 1 red onion
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon cinnamon
  • 1 tablespoon tomato paste
  • 1 teaspoon dhana jeera (1/2 coriander, 1/2 cumin)
  • Salt and pepper to taste
  • Vegetable oil or butter for cooking.

PROCESS:

  1. wash and clean your pumpkin, potatoes and carrots then chop into small pieces. No need to be precise because we are going to blend this later on.
  2. In a pot, add your oil/butter and your onions, garlic, ginger and carrots. Next add your turmeric and cayenne and cook for two minutes on medium high heat.
  3. Next up add your potatoes and pumpkin. Proceed to season with paprika and cinnamon. Add your tomato paste too and stir until well combined. Add your salt and pepper and cook for a minute or two.
  4. Add two cups of water into your pot or until the potatoes and pumpkin are completely under water. Be careful here. You don’t want to put too much water if you don’t want thin soup. You can always go back and add water if it’s not enough while it cooks. I went back with one more cup of water since it was running out in the pot and the potatoes were not yet soft.
  5. Cover your pot and let this cook for five to seven minutes or until you can pierce the pumpkin or potatoes easily with a fork or knife.
  6. Once cooked, set the pot aside and let it cool before blending since blending extremely hot foods is dangerous. You can as well skip the blending and eat your soup as it is but I love my soups blended. Once cooled, pour all of your pot contents into the blender and blend to your preferred consistency, whether smooth or chunky. I like mine extremely smooth and thick so that is how I blended mine.
  7. Next, you can always go ahead and reheat it in the pot if it got too cold while cooling then serve.
  8. Garnish your soup with pumpkin seeds and a small dollop of cream. Go ahead and be extra and add fresh coriander leaves and enjoy! Might I suggest, eat this in your bed and you’ll forget how cold it is outside.

RELATED POSTS:

  1. Carrot and ginger soup
  2. Tomato soup

LOVE, C&C.

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