Lunch on any weekday (alone) is always uneventful. I usually eat quick bite while watching television. I get excited to cook on weekends when I and hubby eat together. These days we eat out in the patio as it is warm and sunny. For most parts of the world summer has begin but down here it’s cold so we enjoy the sun.
I made red pumpkin soup around 4ish. This is the time when you don’t feel like having coffee but still crave for something to fill your bellies. Hubby would have preferred a pack of Doritos but I wanted to make something healthy.
There is nothing in it that is exotic or unavailable. You can even make this for dinner parties and trust me everyone will love it and you can pat yourself on the back, because it's just so easy… minimalist cooking.
Red pumpkin (diced) 1 cup
Boiled chickpea ½ cup
Garlic cloves 5 to 6
Fresh cream 1 tablespoon
Olive oil 2 tablespoons
Black pepper powder 1 teaspoon
Salt to taste
Water 1 ½ cups
In a pressure cooker, add diced pumpkin, chickpea, garlic, water, and salt. Pressure cook it for 5-6 minutes (or 8 whistles). Open the cooker once the steam completely evaporates (NEVER use force to open cookers.)
Use a wooden spoon to puree or mash all the ingredients. Check for the soupy consistency…if it’s too watery then cook further but if you have added 1 ½ cups of water it will be fine.Add cream and stir well.
In a pan temper olive oil and add pepper powder. Add this oil to soup. Using a ladle to serve the soup in a soup bowl.