Punpkin-Beet Soup
It's the season for soups and here's something that we had for dinner last night. The beet gives it this glorious deep red colour and there are a whole lot of flavours that come together to make this a very satisfying meal. We just pan fried pieces of paneer and that was dinner.
Ingredients
1 cup chopped
pumpkin (the orange kind)
1 cup chopped
beetroot
1 medium
onion, chopped
2 medium
tomatoes, blanched, peeled and chopped
3"
ginger, chopped
1 bay leaf
1 stalk
lemongrass
1 star anise
1/2 tsp
crushed dried rosemary
8-10
peppercorns
a pinch of
cinnamon pwd
a pinch of
grated nutmeg
freshly
squeezed juice of two small oranges (clementines)
2 tbsp olive
oil
2 cups water
garnishes
salt to taste
Method
Heat oil and saute
ginger and onions. When the onions turn translucent add tomatoes and stir for
1-2 minutes. Add pumpkin and beet and rosemary, and saute for another minute or
so. Add bay leaf, lemongrass, star anise, pepper, cinnamon and nutmeg. Cover
with water. Add salt and pressure cook for around 4-5 whistles. Open and take
out the bay leaf, lemongrass and star anise. Add the freshly squeezed orange
and blend to a smooth puree in a mixie or with a handblender. Pour into a soup
bowl and garnish. I used a little yoghurt and chopped parsley. Orange zest
and/or mint should work, and cream of course.
Comments