This light and lively soup is a reflection of Chennai as a cosmopolitan city with culinary influences as varied as the cultures that make up it’s bulging populace. With its finish of coconut milk, and the Indian people’s love of pumpkins, it fits in perfectly as South Indian cuisine. Use cream instead of the coconut and you could easily find this on a North American Thanksgiving table or a fine French restaurant.
Pumpkin Tales’ Pumpkin Soup Recipe
2 Tablespoons (30 mls) olive oil
¼ cup (50 grams) butter
2 Tablespoons (30 grams) garlic paste
¾ cup (150 grams) onion, diced
¼ cup (50 grams) celery, diced
2 Tablespoons (30 grams) leeks, finely chopped
1.5 Tablespoons (20 grams) flour (maida)
1 lb (500 grams) pumpkin, peeled, cleaned and chopped in 1-inch cubes
2 teaspoons (10 grams) salt – or to taste
1 teaspoon (5 grams) white pepper
1 Tablespoons (15 grams) basil
⅓ cup (75 mls) coconut milk or fresh cream
- Heat a thick bottom stockpot on medium and when hot, add the olive oil and butter. When the butter is melted, stir in the garlic and let it cook for 30 seconds, followed by the onion, celery and leeks. Cook and stir untill the onions are translucent and the leeks and celery are soft.
- Stir in the flour and mix it well. Now add the chopped pumpkin and enough water to cover it in the pan. Add the salt, pepper and basil and cook until the pumpkin is fork tender.
- Remove from heat, let cool, then blend well.
- Return to heat, add the coconut milk or fresh cream and heat through.
- Serve hot garnished with more coconut milk or cream and pumpkin seeds.