Someone from the blogging world has rightly said that this is the "season of desserts" but this is also the season of soups, the season of reading under the blanket with a cup of warm chocolate for company. Anyways so it being a standard boring Monday it was time for some healthy soupy dinner.
While in Calcutta I wouldn't really go hunting for a sweater I am just grateful that I need not sweat with 5 minutes of walking or prancing or doing anything at all. The weather is cool and wonderful. The hands and feet are going dry and need constant moisturizing and so does the body. I suddenly feel thirsty due to the dry season and soups are very hydrating and give so much warmth that it would anyways put a smile on your face.
Now there are somethings which if stored from before are the most helpful items in your kitchen, chicken stock being a very important ingredient. use it for soups, curries , other dishes and it magically enhances taste and flavour. Anyways so back tot he creamy pumpkin soup.
The ingredients are basic.
600gm of pumpkin
300 to 400ml of chicken stock
1 medium sized onion finely chopped
4 to 5 garlic cloves (the garlic cloves in Calcutta are quite small)
Pinch of nutmeg
Pinch of cinnamon
1 large bay leaf
200ml of skimmed milk
Olive oil 1.5 tablespoonful
Salt and pepper as per taste
Begin by first sauteing the onions and garlic in olive oil . i use a little trick of covering which cooks it faster without requiring too much oil. Then add the pumpkin and a bit of salt and cover and cook for 7 minutes and once the pumpkins are lightly browned add the stock and bay leaf and bring to a roaring boil and then simmer covered till pumpkins are well cooked. Drain, discard the bay leaf and then blend the pumpkin to a smooth paste. Add the rest of the chicken stock and bring to a slow boil with the milk , cinnamon , nutmeg. Simmer till consistency is very thick and enjoy it with some whole wheat bread.