- 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)
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.
Add 5 dry roasted cashewnuts when blending
Use other local seasonal vegetables
Blend with fresh herbs