Spiced Pumpkin Soup with Onion Bhajis and Curry Leaves


Yes, it really works.

What you will need

30 gm ghee or vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 long green chilli, thinly sliced, plus extra to serve

1 tbsp finely grated ginger

1½ tsp ground turmeric

1½ tsp ground coriander

½ tsp chilli powder

1.2 kg Jap or butternut pumpkin, peeled, seeds removed, coarsely chopped

1 litre (4 cups) vegetable or chicken stock

Thick plain yoghurt, coriander leaves and lime wedges, to serve

  Onion bhajis

130 gm (1 cup) chickpea flour (also called besan)

80 gm thick plain yoghurt

½ onion, thinly sliced

1 garlic clove, finely chopped

12 fresh curry leaves, plus 1 extra sprig to serve

2 tbsp coarsely chopped coriander

2 tsp finely grated ginger

½ tsp each brown mustard seeds and cumin seeds

½ tsp each ground turmeric, ground chilli powder and garam masala

Vegetable oil, for shallow-frying


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