This is one of the richest soups that can be easily prepared at home. It is tasty, healthy & filling option for after school/ after work hours! The mushroom & onion topping makes it exotic. One can avoid mushrooms if not needed. Look for my other recipes using pumpkin such as Pumpkin - Littlemillet Kheer, Pumpkin & Hyacinth beans Paratha /Sihikumbala - AvarekaiParatha, Eggless Pumpkin Cake, Pumpkin Soup, Pumpkin core (tirulu) Chutney.… Here you go through the recipe of soup & try with fresh pumpkin when you get!
Preparation time: 15 minutes
Cooking time: 15 minutes
Pumpkin pieces – 1 cup (tender preferred)
Toor Dal/ Split pigeon peas/ Togari bele – ¼ cup
Garlic – 4-6 cloves
Salt – to taste
Pepper powder – ¼ tsp (adjust according to taste)
Turmeric powder - a pinch
Ghee/ butter – 1 tsp
Mushrooms – 6-8 (optional)
Onions – 1 (medium)
Herbs of choice – 1 tsp (optional), I used fresh Maruga here
Chat masala & chilli powder - a pinch each (optional)
Corn flour – 1 tsp
- Wash pumpkin, peel off, core out (remove seedy part) and chop roughly.
- Wash dal and pressure cook with chopped pumpkin, garlic, turmeric powder and 2 cups of water. It will be done in 3-4 whistles. Once done, let the pressure to settle down.
- When the cooker cools down, grind the pumpkin & dal in a mixer to smooth paste.
- Transfer this to a vessel with required water. Add salt, pepper and bring to boil.
- Dissolve 1 tsp corn flour in ¼ cup of water and add this to the soup while boiling. Add minced maruga (Marjoram). Boil well in low flame for a minute or two. Switch off the heat.
- Clean mushrooms & slice into thin pieces.
- Peel off onions & chop that too lengthwise.
- Heat a pan with 1 tsp butter or ghee. Add chopped mushroom & onions. Sprinkle salt, chilli powder & chat masala.
- Fry until cooked or onions turn to brown.
- Serve the hot soup with this topping.