It’s been some time since I made soups. After my attempt in making 26 soups and salads for the International themed Blogging Marathon, the pace decreased and I rarely made soups.Last week when I was looking up the themes for this months blogging marathon,I knew I had to make a soup for one of the categories.
Moreover, Vaishali got me a pack of Makhana / puffed lotus seeds.I got lotus seeds here in one of the stores before and they tasted so stale. I was really disappointed. Then while chatting with her I mentioned this and she made sure to include it in the goodie bag we got during the Blogging Marathon 50th edition celebration meet.
So I combined both the idea of using the lotus seeds and making a soup for the Blogging Marathon #50, Week 2, Day 1, with the theme -One ingredient 3 dishes.
For the next two days I will be posting recipes with Lotus seeds.They are highly nutritious and have several beneficial properties. Check out the Lotus seeds post to know more about this ingredient and the other dishes that can be made using lotus seeds.
This soup is slightly sweet even with the addition of chili powder. My kids found it spicy though! I had it for dinner and found it quite filling. This is one of those soups that I will be making often….
Puffed Lotus seeds- 1/2 cup
Red chili powder- 1 teaspoon
Nigella seeds / Kalonji-1/4 teaspoon
Ghee- 1 teaspoon
Melon seeds and Coriander leaves to garnish
Heat ghee in a pan and add the lotus seeds. Roast it till crisp and the color changes to light brown. Remove from pan and keep aside.
Take the pumpkin pieces, tomato, garlic in a bowl and add a little water. Pressure cook for 3 hisses / 8 minutes / till pumpkin is cooked. Once the pressure releases, take out the bowl and remove the peel from the tomato.Transfer the contents to a blender jar including the water used to cook it and add the roasted lotus seeds.
Puree the mixture and keep aside. Heat oil in a pan and add kalonji. After a few seconds, add the puree and some water[adjust to suit the consistency that you prefer].Add chili powder and salt and simmer for 5 minutes.
Remove from heat and serve hot garnished with melon seeds and coriander leaves.