Pumpkin Soup

Had some friends over for garam masala making on Saturday. We cooked long into the night, but first we roasted and ground a fresh batch of spices!

 

Garam masala is a warming spice made in North India. Here is a really easy and delicious recipe you can make for when you're not eating turkey in November. Thanks Rissi for being my scribe!

Pumpkin Soup

2 Tbs canola or peanut oil
1 tsp black mustard seeds
1tsp cumin seeds
1 medium onion, minced
1 1/2 Tbs fresh ginger, minced
1 can pumpkin
1 can coconut milk
1 1/2 cup water
1 Tbs chicken or veg bullion.
1/2 tbs garam masala
1 tsp turmeric
1/2 tsp cayenne
2 tbs brown sugar
cilantro or mint, minced

-- Heat the oil in a medium sized soup pot.
-- Put in the mustard and cumin seeds, and let them sputter and pop. Cumin will brown, mustard will turn grey.
-- Add the onions and ginger to the hot oil. Sautee until translucent.
-- Add the water, pumpkin, and coconut milk, stir.
-- Add remaining spices, bullion, and brown sugar, stir.
-- Bring soup to a boil, then turn down and simmer for 10 minutes, stirring occasionally.
-- Add fresh herbs to the soup before serving. Enjoy!