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Kaddu ka Soup (Pumpkin Soup)

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Cold nights beg for something warm and comforting. While there are hot cocoas, lattes, and tea, nothing is as warming and filling as a good bowl of soup.

Fall is a good time to fix a pumpkin soup. This is a quick soup that you can fix out of a can without hassling with a fresh pumpkin. It is perfect as a starter for your Thanksgiving meal.

Awaken your taste buds with this creamy, savory pumpkin soup!

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Kaddu ka Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Awaken your taste buds with this creamy, savory pumpkin soup!

Ingredients

  • 3 tbsp unsalted butter
  • 1 large bay leaf
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 medium onion (chopped finely, approximately 1 cup)
  • 3 cups pureed canned pumpkin
  • 1 tsp ground black pepper
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • ¼ tsp chili powder
  • ⅛ tsp clove powder
  • 1 tsp salt (or to your taste )
  • 4 cups chicken broth (or you can use a combination of  broth and  water)
  • ¼ cup heavy cream
  • 1 tbsp chopped cilantro or parsley

Instructions 

  • Put all the powdered spices into a small bowl. Set aside.
  • Melt butter in a heavy-bottomed, 3-4 quart pot or saucepan on medium heat.
  • Add the bay leaf, onions, ginger, and garlic. Sauté for 5 minutes.
  • Now add all the spices. Stir for 30 seconds. Add the pumpkin puree and sauté for another 5 minutes.
  • Pour in broth and bring to a simmer. Simmer on medium-low for 5 minutes. Remove from stove and let it sit for 5-10 mins.
  • Remove the bay leaf.
  • With an immersion rod, blend the soup in the pot, being careful not to splatter yourself. Blend till smooth. If you do not have an immersion rod, then blend in your blender in batches.
  • Heat soup before serving.
  • Pour into soup bowls or cups and garnish with a drizzle of cream and some chopped parsley or cilantro.

Notes

If you would like fresh pumpkin you will need about  4-5  pounds of pumpkin.
Cut the pumpkin in half, remove the seeds, and remove the skin. Cut into even cubes. Use when a recipe calls for adding pumpkin. You will have to cook it a little longer until the pumpkin is soft and easy to blend.
If you want to make it vegan, use olive oil in place of butter and water in place of broth (unless you use vegan vegetable broth). Omit the cream.   
 
Course: Main Course, Starter
Cuisine: American, Indian
Keyword: kaddu, pumpkin, soup
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In Main Dishes

Kaddu Sabzi (Spiced Pumpkin)

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Fall is here. The two apricot trees in my backyard have shed their leaves like a golden carpet. The market is flooded with pumpkins and conjures up images of Kaddu Sabzi Mama used to fix. Instead of trying to cut through the hard peel, the packs of washed and pre-cut pumpkin make it a quick fix. Our eldest sibling buys the whole squash and sticks it in the microwave. See notes. She knows I am fond of kaddu sabzi so will always give me some when she fixes it. Lucky me!

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Kaddu Sabzi (Pumpkin)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Pumpkin sautéed in a blend of spices that fill the home with a warm, delicious aroma on a cold, Fall day.

Ingredients

  • 1 lb kaddu (Peel top skin and chop into bite sized pieces or take the easy way out and buy the ready-made pre-washed and cut pack available at most grocery stores )
  • 1 medium onion (finely chopped)
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • ⅛ tsp fenugreek seeds
  • 1 tsp (heaped) tomato paste
  • 1 medium Serrano chili (or dried red chili, both optional, depending on how spicy you like your meal!)
  • ½ tsp Salt (or to taste)
  • 2 tbsp cooking oil
  • 2 tbsp fresh cilanto (finely chopped)
  • 2 tbsp cocktail peanuts (or raw peanuts (shelled and skinned) sautéed in a little oil)

Instructions 

  • Heat oil in a wok or deep saucepan on medium heat. When the oil is well heated, add  mustard seeds. Wait until the seeds start to splutter, then, add the cumin and fenugreek seeds. About 20 seconds.
  • Stir the seeds, and then add whole green chili or red chili powder (optional). If you like it chili hot, chop the green chili in half or dice them.
  • Add onions and sauté till half brown, about 7-8 minutes.
  • Add tomato paste, kaddu, salt and half of the cilantro. Stir till the tomato paste to coat the pumpkin evenly. Cover and cook on low until half cooked, approximated 5-7 minutes.
  • Uncover and cook, stirring occasionally, until the pumpkin is tender and starts to brown a little, approximately 5-6 minutes. At this stage, slightly mash it with the back of a cooking spoon  to get a chunky texture. Drizzle some oil along the edges of the sabzi. Stir a couple of times, making sure to scrape from the bottom.
  • Spoon into a serving dish. Serve garnished with sautéed peanuts or cocktail peanuts and the rest of the chopped coriander. 
  • Goes well with roti and, of course, plain rice and dal.

Notes

Our eldest sibling buys a whole Butternut squash and preps it this way.
Wash the squash and jab a few holes all around it with a knife. Then place it in the microwave and zap it on high for approximately 8 minutes each side till half cooked. Then split it in half and scrape the seeds out. Now scoop out the remaining flesh and use that to cook.  
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: kadu, pumpkin

Vegetable vendor, India – Photo by Mediocre Studio on Unsplash

 

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