Tender Pumpkin and Potato Ravday Soup
This is an Indian-style soup. Tender pumpkin tastes creamy and is a good source of fibre, potassium and riboflavin, as well as vitamins A and C. Ideal for a cold day or rainy day to keep you warm.
1 tsp - 1 Tbsp oil
3 small potatoes, chopped into rectangular shapes
2 cups pumpkin, chopped rectangular shapes
1 chopped chilli
½ tsp red chilli powder
½ tsp huldi/turmeric powder
3 Tbsp chopped fresh curry leaves or crushed dried curry leaves
Salt to taste
1 tsp mustard seeds
1-2 glasses of water depending on desired thickness
1 tsp fibre
1 tsp ground flax seeds
1 tsp ground sesame seeds
- Heat the oil, put in the mustard seeds and wait until they pop in the heated oil. Add curry leaves and fresh chillies, and saute for about 1 minute.
- Add the potatoes, pumpkin, turmeric, chilli powder and optional extras, add the desired amount of water. Cover and allow to boil until the pumpkin and potatoes are cooked (15-20 minutes), add salt, switch stove off and allow to heat for another 5 minutes on the stove.
- Tender pumpkin tastes creamy. This can be eaten with rice, bread, roti, chapati, puri or simply as a warm hearty soup. Bonapathi.
Serves 2 people
Recipe supplied by Satya Bhat, Johannesburg, South Africa
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