the chief cook & wino - jay jadeja

CURRIED PUMPKIN SOUP

FOR THE SOUP
1 MEDIUM RED ONION 2 HEAPING TEASPOONS OF CORIANDER SEEDS
1 TEASPOON OF CUMIN SEEDS 1 TEASPOON BLACK PEPPERCORNS
2 CLOVES 1 BAYLEAF
A PINCH ASAFOETIDA 1/2 TEASPOON FENUGREEK SEEDS
1 SMALL DRIED RED CHILI 9 CLOVES OF GARLIC PEELED
4 TABLESPOONS THINLY SLICED PEELED GINGER
1 CUP LOOSELY PACKED GRATED UNSWEETENED COCONUT
2 CUPS COARSELY CHOPPED CARROTS 1 CUP COARSELY CHOPPED CELERY
1/4 CUP GHEE
5 CUPS CHOPPED PEELED SUGAR PUMPKIN - about 1/2 a pumpkin
1 CUP DICED PLUM TOMATO 1 TABLE SPOON SALT
1/4 CUP TAMARIND PASTE 1/4 CUP GRATED TURMERIC ROOT
FOR THE TEMPERING
2 TABLESPOONS GHEE 1 TEASPOON BROWN MUSTARD SEEDS
20 FRESH CURRY LEAVES

1. Preheat Oven to 375 Deg F. Put onions in a small baking dish and roast in the middle of the oven until
tender. 45-50 minutes. when cool enough to handle - peel, chop and set aside.
2. Toast spices (Coriander seeds, Cumin seeds, Peppercorns, cloves, Fenugreek seeds & the dried red chile) one
after the other - adding the bay leaf with the peppercorns - in a dry skillet over moderately low heat - shaking
the skillet until the spices are fragrant and a few shades darker - about 2 minutes. transfer and set aside. When
all spices are cool we can finely grind them altogether in a spice grinder.
3. Toast the unpeeled Garlic cloves in a 6 quart pot over low heat, stirring occasionally, until the garlic is charred
in spots - 5-8 minutes. Add the sliced ginger and toast for 2 minutes. Add the coconut and toast a further 2
minutes. Increase the heat to moderately high and add the carrots, celery, and Ghee. Cook - stirring
occasionally for 3 minutes. Stir in the pumpkin and cook, stirring occasionally, for 2 minutes longer. Stir in
the tomatoes & the chopped roasted onion, salt and 3 quarts of water. Simmer for 30 minutes.
4. Stir in the ground spices, grated turmeric and tamarind paste and simmer for 5-7 minutes.
5. Set aside to cool. Once cool - puree in a blender over low speed.
6. Simultaneously heat ghee in a small skillet over moderate heat until it shimmers and cook the mustard seeds
until they pop and are fragrant - about 30 seconds. add the curry leaves and cook shaking the skillet - for 30
seconds.


the chief cook & wino - jay jadeja

7. Immediately pour the sizzling tarka into the soup and stir to blend. Serve the soup in bowls, garnished with
the chives, cilantro and toasted pumpkin seeds.