Pumpkin and Fenugreek Soup

Ingredients

  • 3 cups diced unpeeled pumpkin
  • 2 tsp fenugreek seeds (methi dana), soaked in water for 1 hour
  • 1 medium-sized onion, chopped
  • 1 dry red chilli
  • 1 tsp unrefined salt
  • ½ cup soy milkcoconut milk

Method

Steam the pumpkin for 7-8 minutes until tender. Allow to 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.

Important

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.

Serves 4