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
Instructions
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
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.
Add the chopped pumpkin, roast till it cooks. Now add the cooked peas and Roast for a bit.
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
Garnish with the masala croutons and serve hot.
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.
Reviews (3)  
How would you rate this recipe? Please add a star rating before submitting your review.
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
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.
Add the chopped pumpkin, roast till it cooks. Now add the cooked peas and Roast for a bit.
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
Garnish with the masala croutons and serve hot.
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.
INGREDIENTS
SERVING: 4
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
PUMPKIN AND DRIED PEA SOUP - Reviews
Recent Reviews
4.7
3 Reviews
Jan-14-2016
A definite must try this winter!
Jan-13-2016
Awesome! This might just be my go-to soup this season!!
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