Serves: 2

Ingredients

• 2 handfuls of largely chopped Pumpkin
• A pinch of salt
• A pinch of pepper
• A pinch of hing
• 1cm of chopped ginger
• Enough water to just cover the vegetables
• 1 tsp of oil /ghee
• 1 pinch of rosemary (optional)

Method

In a pressure cooker or other pan, add oil and fry hing on a low heat till light brown. Then add the vegetables and enough water to just cover the vegetables. Add ginger, salt and pepper.

If using a pressure cooker, use a medium eat and let the vegetables boil for 2 whistles and then switch off. If using a pan, place on a low heat half covered and cook until vegetables are tender.

Let the vegetables cool and blend in a blender. The veg soup is ready.

Variations

Add 5 dry roasted cashewnuts when blending

Use other local seasonal vegetables

Blend with fresh herbs