Pumpkin Soup

It’s Thanksgiving time and pumpkin time! Pumpkin Soup is a hot and hearty soup – just the dish for a chilly night. You can enjoy this soup on its own or with rice. This gummadikaya pulusu, as its known in Andhra, is my favorite.

Servings: 4
Cooking Time: 15 minutes

Ingredients

• 1 cup toor dal (red gram)
• 1/4 tsp turmeric powder
• 1 1/2 cups pumpkin, cut into 1-inch cubes
• 2 green chillies, slit and halved
• 3/4 tsp-1 tsp tamarind paste
• Jaggery, a small piece or 1/2 tsp sugar
• 1/4 tsp red chilli powder
• Salt to taste

For Seasoning

• 4 tsp vegetable oil
• 1/4 tsp hing (asafoetida)
• 2 1/2 tsp urad dal (split black gram)
• 1 1/4 tsp mustard seeds (rai)
• 1 tsp cumin seeds (jeera)
• 2 red chillies, broken into pieces,
• 4-5 cilantro leaves, cut into small pieces

Preparation

1. Cook the dal in the pressure cooker with 2 cups of water and a little turmeric powder for about 5-6 whistles.
2. In a deep pan, add 1 tsp of oil and saute the green chillies for a couple of seconds and add the pumpkin pieces. Add some turmeric powder and salt and 1 1/2 cups of water. Boil on medium heat.
3. When the pumpkin is semi-cooked, add the tamarind paste and chilli powder, and boil for 2 minutes until the pieces are fully cooked.
4. Add the cooked toor dal after mashing it a bit. Add more water to get the consistency you want and set it aside.
5. Heat oil in a small pan for seasoning. Add the hing and urad dal.
6. As the dal starts to brown, add the mustard and cumin and fry for a couple of seconds.
7. Add the red chillies and fry until brown. When the mustard starts to pop, pour this seasoning over the dal.
8. Add the jaggery or sugar, salt, and the cilantro leaves. Check the taste and let the soup come to a boil.
9. Serve the pumpkin soup hot, with rice, pappadums, and some ghee.

Category: Dals and Soups - Members, Dals and Soups - No-Onion No-Garlic - Members, Vegan Eggless Baking - Members