Pumpkin and Carrot Soup

Pumpkin and Carrot Soup

This soup has its roots in  one of my favourite Kerala dishes, the humble Olan. This mild dish is made with just coconut milk, the heat/spicing coming from hot green chillies cooked alongwith the vegetables.  This was an easy Sunday version in the comfort of the sunday paper, books,  and the lovely winter sunlight streaming in.

Serves 2

Ingredients

2 Cups cubed Indian Pumpkin, [have also used butternut squash at times]

1 Cup carrots, smaller cubes

4 hot  green chillies, slit [ or according to heat level]

About 1/4 Cup of thick coconut milk
1/4 tsp of cummin seeds
3/4 tsp coconut oil [ or vegetable oil]

Water as needed

Salt
2 pinches of dried red chilli flakes [optional]

2-3 fried onion slices for garnish

Cook the pumpkin separately with just enough water, 1/4 tsp salt and one slit green chilli: cooked, holding its shape and not mushy

Cook the carrots with another slit green chilli, 1/4 tsp salt and just enough water, until done

Combine both the vegetables in a pot and and add a 1/2 cup of hot water if you need more broth.

Heat it on medium high until it just starts to simmer

Add the 1/2 cup of thick coconut milk and gently shake the pan,

Turn the heat low,

Check for salt,

Switch off the heat.

Heat  3/4 tsp of oil in a small tempering bowl,
As the oil smokes, add the cummin seeds
Immediately pour over the soup/ temper

Serve with a garnish of fried onions.

Note: One can increase the coconut milk to 1/2 a cup instead of the 1/4 cup given here. I like a lighter touch since it does not have  spicing other than the green chillies and the vegetables are also on the 'sweeter' side.

This goes to the lovely Deb's Souper Sundays event.