Ingredients
Pumpkin- 600 grams
Oil- 2 tablespoons
Mustard seeds- ½ tablespoons
Bay leaves- 2
Chopped garlic- 2 tablespoons
Chopped onion- 2 tablespoons
Chopped celery- 3 tablespoons
Vegetable stock cubes- 2
Fresh cream- 1 cup
Pepper powder- 1 ½ teaspoons
Salt to taste
Method
1. Peel, chop and boil the pumpkin in two cups of water till soft. Mash or make a fine puree of it and set aside.
2. Heat the oil in a pan and add the mustard seeds. When the seeds begin to splutter, ad the bay leaves and chopped garlic and stir-fry for a minute till the garlic is light brown. Add the chopped onion and celery and sauté till the onion changes colour.
3. Add the pumpkin puree and sauté for two minutes. Add two cups of water, the stock cubes and salt to taste. Cook over low heat for a few minutes.
4. Stir in the fresh cream and pepper powder and leave to simmer for two minutes. Serve hot.
Serves 4
(The recipe has been shared by Chef Deepa Suhas Awchat)
