Yellow Pumpkin Soup

Before I got married, I would subsist on soup. Every. Single. Night. Many thanks to Kanchan who made me relive those days. The days where I didn't need to keep stressing on the importance of vegetables, because I would get enough. And to emphasize how awesome a simple bowl of colored goop can be, I start here a soup series.

Soups are the most innovative way to eat vegetables, according to me. They cook enough so that the texture is not a bother, while retaining all the essential components. And the possibilities of experimentation are virtually endless.

This is the easiest, most flavorful and tasty variant I have ever made.

Serves 3-4. Preparation/Cooking time - 20 mins

Ingredients

1) Yellow/Red Pumpkins - about half a kg, or 1 1/2 pounds (You can use any species that belongs to the colored pumpkin family - squash, butternut squash, anything, as long as it is fresh)

2) Salt

3) 2 Bay Leaves

4) Red Chilly flakes - 2 large pinches

5) Coarsely ground black pepper - 1 large pinch

6) Chopped parsley - 1 large tablespoon

7) Saffron strands - a pinch

8) Yogurt (plain) - beaten (optional) - 1/2 tablespoon per cup

9) Toasted pumpkin seeds - optional.

Procedure:

1) Take the skin off the pumpkin - easiest way to to this is to cut the pumpkin into 12-16 pieces, skin and all, and slash off the skin with a knife. Steam the pumpkin in a CLOSED container - a cooker makes the most sense. Add a little salt and the bay leaves to the cooker to steam.

2) Once the pumpkin is cooked, puree the pieces into a smooth paste (after discarding the bay leaves).

3) Dilute with vegetable stock/water, add the chilly flakes and pepper and bring to a boil (on a low flame).

4) Add the saffron when the soup starts boiling.

5) Add 3/4 of the parsley and turn off the heat 5 minutes after doing so.

6) Garnish with a pinch of fresh parsley, a yogurt swirl, and the pumpkin seeds.

I like eating this with a slice of toasted brown bread with olive oil dribbled over it. Yumm!!