Halloween is here and children are ready with their costumes ready to knock on all the neighborhood doors for their trick or treat. Most of the homes have either a pumpkin pie, soups and other interesting stuff brewing in their kitchens. Mine had a heart warming Pumpkin and Carrot soup. The weather outside is cold and windy with occasional showers. Thanks to the effect of the cyclone that has hit most places. I definitely needed something to cheer myself up and this soup really played its part well. I discovered this soup while in Australia and after six long years, found the recipe that matched the Aussie taste. This is definitely a keeper.
You will need :
Olive oil – 2 tbsp
Onion, finely chopped - 1
Garlic cloves, crushed - 6
Coriander powder – ½ tsp
Cumin powder – 1 tsp
Freshly grated nutmeg – ½ tsp
Ripe pumpkin, diced – 500 gms
Potato, diced – 250 gms
Carrot diced - 150
Chicken stock or vegetable stock – 1 litre
Cream – ½ cup
Celery pureed – ¼ cup or to taste
Salt and Pepper – to taste
Heat oil in a large saucepan over low heat, add onion, garlic and sauté until softened but not colored.
Add the masalas and cook until the raw smell disappears.
Add pumpkin, potato, carrot and stock and bring to the boil.
Turn heat to low, cover and simmer for 30 minutes.
Allow to cool slightly, then blend and strain to get a smooth puree.
Add the salt, pepper and the celery puree.
Stir through cream and serve hot.