Ingredients
- SERVES 8
- 1 KG LAL KADOO OR PUMPKIN PEELED AND COARSELY CHOPPED
- 100 GRAMS WHITE ONIONS COARSELY CHOPPED
- 2 TABLESPOONS OF FINELY CHOPPED GARLIC
- 2 DRIED STAR ANISE PODS (SEEDS REMOVED FROM THE SEGMENTS)
- 1 TABLESPOON OF SWEET PAPRIKA OR 3/4 TBSP OF CAYENNE PEPPER
- 1 TEASPOON ORANGE ZEST (AVOID ANY WHITE PITH)
- 1.25 CUPS OF WHOLE MILK
- 2 TABLESPOONS OF VEGETABLE OIL
- GARNISH
- 4 TEASPOONS TOASTED PUMPKIN SEEDS
- 4 TABLESPOONS HEAVY CREAM
- 50 GRAMS TOASTED PECAN OR WALNUT PIECES
- 1/2 TEASPOON OF CAYENNE OR PAPRIKA FOR SPRINKLING
Instructions
- HEAT THE OIL IN A LARGE COOKING POT ON MEDIUM HEAT. SAUTE ONIONS UNTIL SOFT ABOUT 2 MINUTES. ADD GARLIC AND SAUTE UNTIL FRAGRANT.
- ADD PUMPKIN PIECES, STAR ANISE AND 3 CUPS OF WATER.
- ADD 2 TEASPOONS SALT AND CAYENNE OR PAPRIKA AND STIR WELL. COOK UNTIL PUMPKIN SOFTENS AND MIXTURE THICKENS.
- STIR IN MILK AND COOK UNTIL PUMPKIN IS SOFT ENOUGH TO PUREE. REMOVE STAR ANISE AND DISCARD. COOL COMPLETELY AND THEN BLEND IN BATCHES TO A SMOOTH PASTE.
- RETURN TO COOKING POT. ADD ORANGE ZEST. ADD WATER TO THIN DOWN THE SOUP AS DESIRED. SIMMER UNTIL BUBBLY. STRAIN THROUGH A FINE SIEVE. DISCARD ZEST. TASTE FOR SEASONINGS. ADJUST SALT AND PAPRIKA.
- LADLE INTO 8 BOWLS. GARNISH WITH NUTS, SEEDS AND CREAM. SPRINKLE WITH A LITTLE CAYENNE OR PAPRIKA.
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