Spiced Pumpkin Soup with Roasted Makhana (Fox Nuts) & Basil

Instructions

1. 1

   Build the Flavour Base: Heat the olive oil in a large pot or pressure cooker over medium heat. Add the cumin seeds and bay leaf and cook until the seeds begin to crackle and release their aroma.

2. 2

   Sauté the Aromatics: Add the chopped onion and cook until soft and lightly golden. Stir in the crushed garlic and grated ginger, cooking for another minute until fragrant.

3. 3

   Add the Spices: Add the cumin powder, turmeric, salt, and freshly cracked black pepper. Stir continuously for about a minute until the spices become fragrant.

4. 4

   Cook the Pumpkin: Add the chopped pumpkin and toss gently until coated in the spices. Cook for 2-3 minutes, allowing the pumpkin to absorb the flavours.

5. 5

   Simmer: Pour in the 4 cups of water. If using a pressure cooker, cook for 2 whistles, then allow the pressure to release naturally. If cooking on the stovetop, simmer for 20-25 minutes, or until the pumpkin is completely tender.

6. 6

   Blend Until Silky Smooth: Remove the bay leaf. Using a stick blender or high-speed blender, blend the soup until smooth and creamy. Return to the pot and gently heat through. Taste and adjust the seasoning if needed.

7. 7

   Garnish and Serve: Ladle the soup into warm serving bowls. Finish with a swirl of thickened cream, a generous handful of roasted makhana (fox nuts) for a light, crispy crunch, and fresh basil leaves for a fragrant, fresh finish. Serve immediately with warm sourdough or crusty artisan bread.