Pumpkin Soup |
Kerala Version, by SuperChef Nandu |
Ingredients
- Pumpkin ripe: 500 gms
- Onion: Large 2 nos
- Carrot: Med. Size 1 no.
- Tomato: 1 no.
- Coconut Oil: 3 tbsp
- Garlic: 8 cloves
- Ginger: small piece 1 no.
- Cumin Powder: 1 tsp
- Chilly Powder: 1 tsp
- Garam Masala
- salt: To taste
- Black Pepper Powder: 1tsp
- Veg. stock: 1000 ml
- Sour Cream: 1 tsp
- Chopped Curry leaves: 2 tbsp
Method
- Peel the skin of Pumpkin, remove the seeds and carrots, cut the tomatoes. cut the vegetables into cubes, wash and keep separate to drain off water.
- Keep oil in a soup pan, add coconut oil, and sauté all vegetables.
- Add spices and condiments and continue sautéing for another five minutes till the vegetables become tender.
- Add 1tbsp of curry leaves
- Add veg. stock and allow to simmer on a low fire by removing the scum at regular intervals.
- When the stock has reduced, please check whether the pumpkin is fully cooked as it takes more time to get cooked. Remove the soup from the fire and strain the soup.
- Check the seasonings. Add butter and pour into different soup bowls and serve. Garnish with chopped curry leaves.
- Add ½ tsp of sour curd and serve hot.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
