Simi Jois
Simi Jois|
Last updated on Jan 10th
Creamy delicious vegan pumpkin and dried pea soup
  • Prep Time20Minutes
  • Cooking Time20Minutes
  • Serves4people

Recipe Ingredients

  • 1 cup dried yellow peas*, you can use the green too (vatana) soaked for 2-3 hours
  • 2 cups cubed pumpkin ( the bright orange one)
  • 1 big tomato
  • 1 small red onion
  • 1 inch ginger
  • 1 garlic clove
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala
  • Salt to taste
  • 1 tbsp olive oil
  • 1-2 cup vegetable broth
  • For the masala croutons
  • 2 slices bread preferably thick crust
  • 1/2 tsp garam masala
  • chili flakes to taste
  • zest of lemon
  • Salt to taste
  • cilantro finely chopped
  • 2 tbsp olive oil

Recipe Preparation

  1. Cook the dried yellow peas in a pressure cooker or slow cooker or on stove top till tender. Keep aside. Make sure the peas are cooked
  2. Saute the onion, ginger and garlic in olive oil till lightly roasted, add salt and let it sweat, add tomatoes and reduce it, now add the red chili powder and garam masala and let the spices bloom.
  3. Add the chopped pumpkin, roast till it cooks. Now add the cooked peas and Roast for a bit.
  4. Now pour the veggie broth and let it boil for a minute. Puree the mixture, Adjust the spices and salt and the consistency of soup. Add more broth if you find it too thick
  5. Garnish with the masala croutons and serve hot.
  6. Masala croutons Slice the bread into squares - bite size. Heat olive oil, add spices and let the spices bloom - do not burn the spices. Add the bread and roast on low flame. Add zest of lime and cilantro and toss. Use with soup.
My Tip: Do nopt over roast onion, it will spoil the color of the soup

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