White Pumpkin Soup

Pumpkin is a squashy vegetable and also for carving Halloween faces. Of course, you can recognize those funny faces in Halloween ….. In my memory, I had seen many people use pumpkins for dhrishti and mess up the road. I don’t know if they still continue to do these activities nowadays. But white pumpkin…….grown in India, China, New England. They’re like the common yellow/orange pumpkins. Sometimes, they’re called ghost pumpkins. Their seeds are roasted and used in salads for diet.

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Ingredients:
White pumpkin – 1 medium sized (cut into cubes)
Onion – ¼ (diced)
Ginger – 1 inch (grated)
Carrot – 1 (diced)
Red capsicum – ½ (diced)
Olive oil as required for sautéing
Coconut milk – 1 cup
Chicken /vegetable broth or water – 2 cups
White pepper
Salt – little
Cream to garnish

Method:
Boil the pumpkins till tender, and puree them.
Add oil to the kadai. Toss in onions and sauté. Then throw ginger and again sauté.
Throw in the carrot and capsicum and pour little water.
When the carrot and capsicum are tender, puree them.
Mix (Kalakkunga, Kalakkunga, Kalakiktae Irunga!) all the pumpkin, carrot, capsicum purees and 2 cups of broth, stir well.
Add salt.
Include the coconut milk and remove from fire.
Spinkle the white pepper and garnish with cream.
Note: As we have added coconut milk, it should not be reheated and it's good to be consumed immediately.
You can also add equal parts of diced celery, carrot and little of capsicum.

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