I bring to you today a soup and a story (or should I say soup with a story). It was in fall of 1991 I moved to Canada and it being fall season we were literally surrounded with pumpkins and other squashes in all shapes and sizes. I liked pumpkin (well I like most vegetables). It was my new dear hubby who did not care much for pumpkins and many other vegetables. Well I took it as a challenge and came up with this recipe using pumpkin and lima beans (which I thought were Canadian). To balance out the sweetness of the pumpkin I added hot Thai chillies. And to add a little extra flavor to it I have added celery leaves instead of the usual herbs. What can I say this is my husband and rest of the family’s favorite now! Hope you will enjoy making it as much as I have enjoyed creating it.
A beautiful high fiber carotenoid and antioxidant rich delicious soup
Serves – 4-6
Preparation Time- 25 min. Cooking Time – 45-50 min.
3 cups peeled and cubed ( 1″pieces) pumpkin
2 medium sized carrots peeled and cubed same as pumpkin
2 medium sized tomatoes washed and chopped
2 hot green chillies or jalepenos
2 cups boiled Lima beans
1/2 cup chopped celery leaves
1 tbsp. Ghee or extra virgin olive oil
2-3 cups of water
Salt to taste
1. Heat ghee in a heavy pot on medium heat and fry the slit green chillies.
2. Add the celery leaves and asafoetida and sauté for a few minutes.
3. Add the sliced carrots and let it cook for a few minutes.
4. Now add the chopped pumpkin and cook on low heat.
5. After few minutes add quarter cup of water to the mix and cook .You may also remove the slit chillies at this otherwise the soup will become very spicy.
6. Now you will start to see pumpkin pieces starting to disintegrate and forming a puree (carrots will continue to hold their shape even though cooked).
7. Keep adding the water till most of pumpkin pieces have dissolved and formed a puree.
8. Now add tomatoes to the bottom of the pan(” by moving the puree to the side and adding tomatoes so that they can cook faster )
9. After few minutes add the boiled Lima beans and the remaining water.
10. Add salt and bring the soup to a boil .
11. Serve hot.
Pumpkins were once recommended for removing freckles and curing snake bites!
Pumpkin takes its name from the medieval French word ‘pompom’, meaning ‘cooked by the sun.’ (Ultimately, probably from the Greek ‘pepon.’)
99% of all pumpkins are sold for decorations.
Pumpkins are about 90% water.