By Shreya Goswami
October 4, 2023
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This nutrient-dense Pumpkin Coconut Shorba can also be called autumn in a bowl thanks to its deep, rich and spicy flavours. Here’s the recipe for you to try out at home.
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300g pumpkin, chopped 2 onions, chopped 1 tsp ginger julienne 1 tsp garlic, minced ¼ tsp cinnamon powder 1 star anise 1 tsp cumin seeds 1 tsp fennel seeds Salt, to taste 1 tbsp oil 1.5 cups coconut milk 1 cup vegetable stock Pumpkin seeds, for garnish
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Heat oil in a large pot then add cumin seeds, fennel seeds, star anise, ginger and garlic.
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Once these stop spluttering, add the onions and pumpkin. Mix well and cook for 10 minutes.
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Add salt, cinnamon, mix well, then add the coconut milk and vegetable stock.
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Let the soup simmer for half an hour then take it off the heat.
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Let the soup mix cool down then blend it into a smooth, thick shorba. Serve hot with pumpkin seeds on top.
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