- 2 finely chopped medium sized onions (2 cups)
- 2 tablespoons of butter (unsalted)
- 2 big minced garlic cloves
- 1 ½ teaspoon of fresh peeled ginger (minced)
- 2 teaspoons of ground cumin
- 1 teaspoon of grounded coriander
- 1/8 teaspoon of grounded cardamom
- 1 1/2 teaspoons of salt
- 3/4 teaspoon of dried flakes of pepper (red hot)
- 2 (15-oz) cans of solid-packed pumpkin (3 1/2 cups; not filling of pie)
- 4 cups full of water
- 1 1/2 cups low-sodium fresh chicken stock (12 floz)
- 1 (14-oz) can unsweetened milk of coconut (not low-fat)
- 1/4 cup oil of olive
- 2 teaspoons brown seeds of mustard
- 8 to 9 fresh leaves of curry
- Start by picking up a large sized pot. Take the pot and cook the onions with butter in a pot over moderately low flame. Add some ginger and garlic and cook, and keep stirring for 1 minute. Then, add coriander, cumin, & cardamom and again cook & keep stirring for 1 minute. Now, stir in some salt, pepper flakes (red), pumpkin, tap water, milk or coconut, and broth. Simmer them, uncovered, and keep stirring once in a while, 30 minutes.
- Divide into batches. Puree the soup into batches and in a blender by the time it becomes smooth. Then, transfer it to a large sized bowl, and return the obtained soup to the pot. Try to keep the soup warm over low flame.
- Cook the remaining ingredients. Heat the oil in a heavy small-sized skillet over a moderately high flame until it becomes hot but do not allow smoking. Then, cook the seeds of mustard by the time they start to pop, for around 15 seconds. Add the leaves of curry and cook it for 5 seconds. Then, pour the mixture into the soup of pumpkin. Season the soup with some salt and stir until it gets mixed well. Soup can be made thinner by adding water.
- Soup can be made 1 day before and can be cooled totally, without being covered, then covered, chilled.
- Be careful while blending hot liquids.