Pumpkin and Fenugreek Soup
- 3 cups unpeeled pumpkin, diced
- 2 tsp fenugreek seeds (methi dana), soaked in water for an hour
- 1 medium sized onion, chopped
- 1 dry red chilli
- 1 tsp unrefined salt
- ½ cup soy milk / coconut milk
Steam the pumpkin for 7-8 minutes until it is tender. Let it cool down completely. Blend to obtain a smooth puree. In a saucepan, roast chopped onions and red chilli. Keep adding a teaspoon of water and stirring at intervals, until the onions are translucent.
Add the fenugreek seeds and pumpkin puree and bring to a boil. Add salt and the soy or coconut milk and bring to a boil. Serve hot.
Fenugreek seeds are used, not fenugreek leaves. Do not puree the fenugreek or you will have a bitter soup. The fenugreek seeds add an amazing flavour but if you do not like them, you may leave them out.