Yellow Pumpkin and Potato Soup

When I want a simple and comforting meal, my go-to meal is soup. This time I chose yellow pumpkin/squash as my main ingredient. They give great texture and a hint of sweetness to soups. Try out this recipe – even if you don’t like yellow pumpkins! Potatoes were added to give the soup body and a rich feel. The colour of the soup was mind-blowing and it disappeared in no time. A hearty meal indeed!

Recipe Details :
Serves: 2-3 pax
Time: 60 mins
Difficulty: Easy

Ingredients :

  • 1 yellow pumpkin (400-500 g), diced in cubes
  • 3 potatoes, diced into cubes
  • 2 small onions, finely diced
  • 2 green chillies, finely diced
  • 2 cups coconut milk
  • 3 tbsp white sesame seeds
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup freshly chopped coriander
  • 1 cup water

Yellow pumpkin and potato soup

Yellow pumpkin and potato soup


Method:

  • Cut the yellow pumpkins, potatoes and onions.
  • Chopped veggies

    Chopped veggies

  • Roast the white sesame seeds on low flame. Once they turn slightly brown, set aside.
  • White sesame seeds

    White sesame seeds

  • Now heat olive oil in a pan and add the chopped vegetables and saute them. Add some salt and green chilli at this stage.
  • Once the veggies are partially cooked, add the coconut milk and the water. Let it cook on a low flame for around 30 mins. Stir once in a while to check on the consistency.
  • Once the mixture looks thickened, switch off the flame. Set aside to cool.
  • After around 20 mins, blend the mixture using a blender. Taste the soup and add some salt (if required) and pepper at this stage.
  • Finally garnish this delicious and colorful soup with red chillies, roasted sesame seeds and coriander leaves. Now it is ready to serve and enjoy!

Tips:

  • If you want to incorporate sweeter flavours, roast the pumpkin before cutting.
  • Don’t blend the mixture when it’s very hot. Do not let it cool down completely as well. The warmer it is when you blend it, the smoother the soup will be.