Tomato Pumpkin Soup
|Garlic||1 Clove (5 gm)|
|Lime||1 , juiced|
|Coriander sprigs||4 (for garnish)|
|Red chili powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Pepper powder||1 Teaspoon|
|Rock salt||To Taste|
|Beaten yogurt||1⁄2 Cup (8 tbs) (thick)|
Wash the pumpkin ana skin it.
Set the skin aside.
Scoop out the soft centre portion along with seeds and keep with the skin.
Chop the pumpkin into big pieces.
Cook the pumpkin with the onion, tomatoes and garlic along with 3 cups of water.
Leave to cool and grind in liquidiser.
Cook the skin and soft centre portion that you've kept aside with 3 cups of water for 10 minutes.
Leave to cool and strain this water.
Add this stock to me pumpkin paste.
1 hen add the dry powdered spices and mix well.
Serve in soup bowls, pour in a few drop's of the lime juice, and add a swirl of the beaten yogurt and garnish with a sprig of coriander.
Serve hot or chilled.