My lovely domestic help, you may see her here, made up the recipe. She basically makes all her soups like this, and they are all wonderful, so I thought this would work too. This saved me time, didnt have to google anything.
So here goes…
SUJITA’S SOUL SOOTHING KABOCHA SOUP
What you need:
A cup of chopped kabocha/kaddu
This is what it looks like: (this is from google images)
A teaspoon of crushed rosemary
A teaspoon of dried oregano
A teaspoon or less of crushed peppercorn
A teaspoon of salt
One onion, chopped up
Two teaspoons of oil
Around six to seven cloves of garlic, halved
A little bit of ginger to taste, chopped
Two cups of water
What to do:
1. Cut up the kabocha. It goes without saying that first you need to do a little dance, then peel the skin off, take out the creepy looking seed part, and cut it up. Sheesh!
I just love saying this. Kabocha kabocha kabocha. Ok thats enough.
2. Chop the ginger, garlic and onion you choon.
3. Heat up the oil in a pressure cooker, add the onion, garlic and ginger. Let everything brown, and kabocha time. (add the kabocha)
4. Add the water, and let it pressure cook till one whistle. Actually, you know your pressure cooker better than I do. So, let it reach a stage where it is not completely mush. This is what mine looked like once off the cooker.
5. Add this to the mixie and puree it. It looks so lovely when its out, gets rid of all the shady winter chill. These two pictures will illustrate this process better. Just notice the before and after. 🙂
6. Once it is pureed, transfer it to a small patila, and boil it, along with all the spices and the salt. (rosemary, oregano, pepper)
5. Once it is boiled, and all the spices are nicely mixed, add it to the serving cup/bowl, and enjoy!