U NEED:
Chick pea( kabuli chola): 1 cup
Red pumpkin: 200 gms cut to big pieces
Carrot:1 medium
Onion: 1 medium chopped
Red capsicum: 1 roasted and chopped fine
Celery sticks: 1
Green chillies: 3
Garlic pod: 2
Ginger julienne: 2 tsp
Cinnamon powder: 1/4 tsp
Cloves powder: 1/4 tsp
Bay leaf:1
Salt and pepper to taste
Fresh cream :3 tabslp beaten
Nutmeg : 1/4 tsp grated
Butter: 2 tablsp
Mixed dry herbs: 1 tsp( oregano,thyme,rosemary)
Method:
1. Preheat oven to medium heat.Keep the pumplin pieces and diced carrots on the tray.Add 1 tabslp butter to the vegetables and cover with a foil. Bake for 30 to 35 mins till the flesh is tender,Scoop the pumpkin flesh into a bowl and mash the carrots well.Add to the mashed pumpkin.
Soak the chickpeas overnight.Next day wash well and pressure cook for 4 whistles.
2. Heat 1 tablsp butter in a pan. When hot add the bay leaf and chopped garlic.Saute.Add diced onions.Fry well. Now add the dried herbs along with green chillies. Keep stirring till the onion is slightly translucent.
3. Add chopped celery,the roasted and mashed pumpkin and carrots,salt ,cinnamon and cloves powder. Keep stirring. Add half of the cooked chick peas along with 2 cups water and
simmer for 10 mins..Cool ,remove bay leaf and mash in a strainer till you get a smooth puree.Add some more water.The puree should be of soup consistency.
4. Reheat the soup ,stirring gently.Add the beaten cream ,nutmeg powder,ginger julienne and stir well.
5. Serve hot garnished with chopped roasted capsicum,the rest of the cooked chickpeas and pepper powder. Serve with dinner rolls.
Note: Spicy,delicious to have,this soup is perfect for Sunday night supper. This soup is a meal by itself.
Bonn!!!Appetite!!!!
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