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Laal Bhoplyache Saar(Red Pumpkin Soup, Indian style)

Laal Bhopala (Red Pumpkin) is a tasty and highly nutritious vegetable and can be used in many recipes as a cooked vegetable and also in salads, soups and desserts. This vegetable is universally popular and is of great importance in Western culture in the Halloween festival. For us Maharashtrians, Laal Bhopala is associated with the childhood story of  "Chal Re Bhoplya Tunuk Tunuk". I love bhoplyachi ghari, a fried flattened puri of red pumpkin, jaggery and wheat flour.

I am sharing Indian style red pumpkin soup recipe which is very easy to prepare and tastes good. I had tasted it at my Aunt’s place about 6 years ago and had liked it for its delicate flavours.

 

Ingredients

Red Pumpkin – 250 gms

Water – Approx. 1 litre or more

Oil – 1 tablespoon

Cumin powder - ½ teaspoon

Coriander powder - ½ teaspoon

Turmeric powder – ¼ teaspoon

Red Chilli powder – ½ teaspoon

Salt – As per taste

Curry Leaves – 10-12 nos

Mustard seeds – ½ teaspoon

Tamarind pulp – 1 teaspoon

 

Method

Remove pumpkin skin and cut it into cubes. Add the pumpkin pieces with some water in an utensil and pressure cook with 2 whistles. Remove, cool and mash well and sieve through a mesh to get pulp. Add about a litre of water to the pumpkin pulp. You can make the consistency of your choice. Add salt, cumin, coriander, turmeric, red chilli powder and tamarind pulp to the pumpkin soup and mix well. Heat oil for tempering, add mustard seeds and curry leaves, allow to crackle and add this to the soup. Boil the soup well and serve with rice or as an accompaniment to the meal.