Tag Archives: Curry Powder

Soup Day 15 – Lumpy Spicy Pumpkin Soup

After yesterdays Spicy Vegetable Soup, to day I feel like something a little bit similar so  I’ll go with pumpkin, Just a piece of pumpkin not a big one.  Pumpkin is a versatile vegetable both in the east and in the west.

Mashed pumpkin made exactly like mash potatoes is really nice and rich and has a nice sweetness.  Pumpkin made into a pie is just as good; in fact I have a few orders already lined up to Thanksgiving this year.  Then Pumpkin cooked as a thick curry and without coconut milk as it thickens itself is really so so nice. That is the base of my soup today actually.

Pumpkin is also used as a dessert in Thailand.  So its versatility is boundless.  You could make a cream of pumpkin soup with this recipe by just adding some cream to it later, but today I am going to have lumpy pumpkin soup because I really cannot be bothered taking out the food processor and all as I have a few cakes to make today and lots of preparations to organize for orders on Friday and Saturday as I have two classes on Saturday so I have to make sure the girls can organize the staff.

I am talking so much about the good of pumpkin and just a few years ago I would not even touch it because I hated it, it was punishment food to me…. I suppose when you’re younger your appreciation to food is different and anything that looks orange and in pieces is yucky.  But not anymore…. I can just eat pumpkin curry on its own, as long as it’s not too spicy.

Spicy Pumpkin Soup

Pumpkin                                   ¼ piece depending on size

Green Peas                               ¼ cup

Onion                                       1 to be blended

Garlic                                       2 – to be blended

Curry Powder                          ½ tsp or a little more

Salt and Pepper to taste

Water                                       1 cup or so

Method:

  1. Boil onions, garlic and pumpkin together till pumpkin is soft.  You may need more water, but don’t add too much.
  2. Add in curry powder and seasoning. Simmer on low flame till pumpkin is soft and pulpy.
  3. Lastly add in Green Peas.  Serve hot.

Easy isn’t it. And it will be tasty for sure.

Photos will follow later today

Soup Day 14 – A Curried Soup

Today I felt like something different, maybe not a heavy soup or a light one but one that had to be just right.  I did not want something bland, or something that was too heavy and too tasty, but I wanted something that would give my taste buds a tiny bit of sensation.  So while digging through the fridge I found a Brinjal. Now a Brinjal could be curried and when cooked it would be quite mushy yet tasty as well.  So out came the Brinjal and a Tomato and I also found nice nicely diced onions, and I found a left over cabbage. So this was the beginning of my soup.

So here goes, Water  Sautéing Onions.  I will describe each photo.  First you boil a little water in a pot, not too much, not to little about ½ cup or so. Leave the water to boil and then toss in the onions.

Then toss the onions around either with a spoon or by jostling the pot around to move the onions.  Let it cook on steady heat.  By now the water would have lessened.

Have a cup of water ready. Toss the onions around, and watch them get brown.  Don’t let it burn, they can brown really fast so keep moving it around so it will not burn,

When it is brown enough and by now it should be totally dry, add in the cup of water. The color will be an instant brown.  So there you go, next time you want to sauté something try this method.

So now we can begin with our soup

Curried Vegetable Soup

Round Brinjal                                       1 – to be cut into large cubes

Tomato                                                1 medium – to be roughly chopped

Cabbage Leaves                                   2 or 3 – randomly torn

Curry Powder                                      ½ tsp or a little more if you wish

Chicken Powder                                   ½ tsp

Salt                                                      to taste

Method:

  1. Once you have sautéed the onions as explained below, add in the brinjals and tomatoes.  Let it simmer till the Brinjal is soft and almost not visible.
  2. Season and add in the curry and chicken powder.  Add in the Cabbage Leaves.
  3. Once Cabbage leaves are soft,  remove from heat and serve. 

I found this soup to be really nice and tasty and my brother who has been turning his nose up to my soups of late actually ate most of it.  So I only had half a bowl of soup today and nothing much else.  Shocking right?

Soup Day 6 – Sunday

Sunday… hmmm My Girls Eda and Sri were having their off day so I plundered to the gym did two classes and thought to myself on how I would like to do nothing, but alas I had work to do even without the two of them. No rest for the Wicked they say.

I did get Eda to buy me some spinach, thought I would go leafy today. So I reached home to an empty house, and saw the spinach sitting in water, meaning to say I had to pluck the leaves and wash it and all. You know while cooking is what I do for a living but without people doing all my cutting up and cleaning up I swear I would not step into the kitchen. And this was one of those moments.

I had to actually check what was in the fridge. So I found some baby carrots, and I had to look for the garlic and I had to peel an onion. Things I don’t normally do. Shocking isn’t it how bad we become.

I nearly called Sri to find out where the garlic was when I noticed it staring me in the face, UNPEELED!

You know I swear if it was not for this Blog I would have ditched the whole idea gone across the road to my parents and played the hungry kid waiting for mummy to cook… but I was STRONG.

So today’s lazy soup will be spinach soup. I boiled the carrots, onion and garlic till it was fairly soft, then added the spinach in. I also added in some curry powder to give it something extra.

Then I looked at the spinach boiling and thought hmmmm I think I will chuck it into the blender for one of my blended soups.

So that I did and the taste was so so, I think of course it would have been good if it was with cheese and cream something similar to a Palak Paneer. By the time I finished all this I called the girls twice to find out where they were.

I even did the washing up!

Here is my simple recipe:

Blended Spinach Mush

Spinach Leaves 200 gm – leaves which I had to pluck myself
Baby Carrots 100 gm
Onion 1 small to medium – peeled and cut into four by myself
Garlic 1 clove – had to skin it myself too.
Curry Powder ½ twp or more if you like
Pepper and Salt to Taste
Water 2 cups or more

Method:
1. Boil water and add in carrots, onions and garlic.
2. Let it simmer till it is soft.

The Boiling Bit

3. Add in spinach leaves and seasonings as well as curry powder.
4. Leave to boil till leaves are soft.
5. Leave to cool and then blend it.

6. Nice with cream and milk and cheese alas Weight Watchers like me have to imagine.

The Finished Product – Green Mush with Orange Speckles – Tasty though, but just imagine it with a swirl of cream on the top!