I saw this interesting soup preparation on the "Food Food" channel a few days back, and was really eager to try it out.
This recipe is a part of 'A Slice of Summer', the theme of the month all May in The Alternative, an online publication on sustainable living
Yellow Pumpkin and Sweet Corn soup. Hmm. An interesting combination. Got a chance to try it out yesterday. Here's the recipe -
My measurements here served five. The veggies - a small packet of shelled sweet corn, a 200 gm piece of yellow pumpkin and one medium sized onion. Dice up the onions and the yellow pumpkin. Heat a pan, add a teaspoon of butter into it, and saute onions till they turn golden brown. Add the diced pumpkins and sweet corn, some salt to taste, and fry for 2 minutes. Transfer this mixture into a pressure cooker, add three cups of water and cook the vegetables well. Drain the water and keep the water aside as vegetable stock. Puree the cooked vegetables well in a mixer. Add the vegetable stock and boil the soup for 5 minutes. Serve hot with some freshly ground pepper to suit individual taste. You could also add cream to the soup before serving.
I prefer the fibre of the veggies and corn in my soup. If you like your soup smooth, strain the pureed vegetables and then add the stock and bring to a boil. The soup had a nice sweetish flavor to it from the yellow pumpkin, and also a streak of peppery hotness to it. Freshly ground pepper gives a distinct flavor, the emphasis here on "freshly" ground :)... helps to keep that in mind. Didn't take pictures this time to give you a visual idea, but the outcome was simply awesome.
This recipe is a part of 'A Slice of Summer', the theme of the month all May in The Alternative, an online publication on sustainable living
Yellow Pumpkin and Sweet Corn soup. Hmm. An interesting combination. Got a chance to try it out yesterday. Here's the recipe -
My measurements here served five. The veggies - a small packet of shelled sweet corn, a 200 gm piece of yellow pumpkin and one medium sized onion. Dice up the onions and the yellow pumpkin. Heat a pan, add a teaspoon of butter into it, and saute onions till they turn golden brown. Add the diced pumpkins and sweet corn, some salt to taste, and fry for 2 minutes. Transfer this mixture into a pressure cooker, add three cups of water and cook the vegetables well. Drain the water and keep the water aside as vegetable stock. Puree the cooked vegetables well in a mixer. Add the vegetable stock and boil the soup for 5 minutes. Serve hot with some freshly ground pepper to suit individual taste. You could also add cream to the soup before serving.
I prefer the fibre of the veggies and corn in my soup. If you like your soup smooth, strain the pureed vegetables and then add the stock and bring to a boil. The soup had a nice sweetish flavor to it from the yellow pumpkin, and also a streak of peppery hotness to it. Freshly ground pepper gives a distinct flavor, the emphasis here on "freshly" ground :)... helps to keep that in mind. Didn't take pictures this time to give you a visual idea, but the outcome was simply awesome.
1 comment:
Yummm :). I've tried this before with butternut squash (a variety of pushinikai here). For extra flavor and warmth, I add a couple of teaspoons of cumin powder, or roast a bit of cumin in ghee and add it to the soup :). Also, try boiling the veggies with a bit of ginger. Goes down well on a rainy day :).
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