Pumpkin Soup

1. Add 1 tsp oil in pressure cooker.

2. Then add 4-5 cloves garlic, one medium onion chopped, 1 cup of chopped pumpkin pieces, 1 medium tomato chopped, little salt and mix well.

3. Add half cup water and cook for 3-4 whistles.

4. Open lid and blend them all with hand blender or mixi.

5. Strain it and then add to a vessel and keep it on stove.

6. Add half cup coconut milk (optional) for creaminess.

7. Add water if needed for consistency.

8. Adjust salt, add pepper powder.

9. Cook it for 2-3 min and then serve into bowl by adding a spoon on ghee on top.

10. You can serve this with Croutons or garlic bread.

Pumpkin Coconut Curry

1. Chop Pumpkin into medium size pieces. They get mushy if small.

2. Add them in pressure cooker, add water upto the level of pumpkin pieces, add some salt and cook for 2 whistles. I kept for 3, so they got too mushy.

3. In a non stick pan, add oil, mustard, cumin seeds, 2 dry red chillies, fistful of pumpkin seeds(optional). Keep a lid immediately to avoid pumpkin seeds splattering. Now carefully add 1 medium onion chopped, 2 green chillies chopped (dont add more chillies as this curry should be milder) , curry leaves, tiny pinch of hing, turmeric and mix well. Now add the boiled pumpkin pieces along with the water. 

4. Now make a fine paste with 4 tbsp yogurt, 4 tbsp freshly grated coconut, 1 tsp cumin seeds.

5. Add this paste to the curry, and adjust salt, you can add 1-2 tsp sugar to balance the taste.

6. Garnish with Coriander leaves and serve with any roti or rice. We had it with Akki Roti and it was very yummy.