Hi Mamta,

Long time lurker (very long time!), first time poster. I love to make Butternut Squash soup with Thai curry paste, but now I want to make an Indian version. I love the look of your own pumpkin soup but I was wondering what you would suggest to spice it up a bit? Basically, I want more of a curry flavour in the soup. Perhaps a tablespoon of curry masala or garam masala? Or both?

Thanks and regards,

Conor.

http://www.toastedspecial.com

I'd add garlic, fenugreek seeds, chili and fresh corriander (probably) to some butternut squash that had been sliced and roasted in the oven (with a coating of oil) then add to some browned onions and pure?d together.... something along that line..

Steve

Cheers Steve. No other spices?

Possible some cumin seeds in there somewhere... its not something I've done I'm just suggesting what sort of things might work in there (I have made butternut squash soup starting by roasting it in the oven first but not making it with an Indian flavour)

Steve

This soup has a lovely Indian flavour, it's not overwhelming but it's distinct.

Kavey should there be a link in your post?

Steve

Pumpkin Soup with Ginger and Creamed Coconut

You can make it curry flavour, I don't see why not.

1. I would add about 2 tsp' curry powder towards the end of frying onions or along with the pumpkin, so that the curry powder has a chance to release its flavours, before you add water.

2. You can sprinkle a little garam masala after the soup is ready, as a garnish, just to give it a bit of flavour.

3. Or, not use garam masala and just add 2 brown cardamoms + 1 small cinnamon stick + 3-4 cloves + 4-5 black peppers and a couple of bay leaves (these are main ingredients of powdered garam masala) to the hot oil when you add onions. Make sure that these are removed before you blend the soup. or it will get too strong.

Our regulars will know what I am going to say next, don't you ;-)?

Please take digital pictures of the steps of cooking and the final product, if you use the recipe here. If they are reasonably good, I will post them on the recipe for you. Mind you, I myself am a terrible photographer and I think Kavey has given up on me! LOL!!

Ha yes sorry, the link was meant to be

http://www.mamtaskitchen.com/recipe_display.php?id=13327

Ignore the picture, which I'm going to delete. It looks NOTHING like the soup you'll get if you follow the recipe. It's a thick, gloopy soup with tonnes of flavour, not a thin runny thing like that picture!

Wow, thanks all for your suggestions. I'll certainly give one of those a try and report back.

On the subject of Indian soups, I love sambhar but I find the list of ingredients daunting. Also, I can't source sambhar powder locally. Looks like I'm going to have to make up own recipes!

Thanks again.

There are 2 sambhar powder recipes here;

Sambhar Powder 1

Sambhar Powder 2

Make some one day when you have time. If you don't use it often, you can store it in the freezer, it will last longer.

It tastes nice added to almost all dals.

I can highly recommend Kavey's Carrot and Coriander Soup, despite not even particularly liking carrots, (unless hidden in a cake!) It is pure comfort food so I always make sure I have room in the freezer for some in emergencies.

Also Mamta's "Tomato Soup 1" recipe is well worth trying.

Winton, so glad you like it!

We adapted it from recipes we found online and in books to suit our own preferences.

It's a nice easy one to make, is wonderfully thick and filling and hearty and comforting. Oh and it freezes well too.