Tonight was a throw in pot, soup night. I had a quarter of a pumpkin cubed, and one lonely red capsicum (bell pepper), and a bunch of fresh basil. All of these needed to be used up, so I decided to try something new and easy to make. Something with crisp flavors on a crisp cool evening. Comfort food, with a kick from the habaneros for the grown-ups and a milder, creamier version for the kids. Win win.
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Tips
I use butternut squash and pumpkin interchangeably. Based on store availability.
Capsicum is another name for Bell Pepper
spice mix includes powdered forms of Turmeric, Coriander-Cumin, Red chili, Garam Masala **
This soup has a good kick to it. Last step below has a variation to make it kid-friendly, which is creamier and heartier too.
Ingredients
3 cups pumpkin, cubed
1 red capsicum, cubed
2 Tsp chopped habanero
1 Tbsp garlic, crushed
1 Tbsp ginger, crushed
1 Tbsp fenugreek seeds
1/4 cup fresh basil leaves
1 cube frozen basil like Dorot
1 Tbsp spice mix (TCRG)**
salt to taste
1 Tbsp red bell pepper, basil for garnish
4oz cream/coconut milk/mango (optional)***
Recipe
Start IP in sauté mode. All of sautéing should take about 7-8 mins, at most.
Warm up oil, sauté garlic, habanero till golden
Add ginger, fenugreek seeds. Sauté.
Add the capsicum, orange squash. Sauté.
Add the spice mix, frozen & fresh basil Sauté.
Add a spoonful of water to de-glaze.
Let the spices get roasted a bit.
Now add 4-5 cups water, salt.
If doing PIP, add the stand and washed lentils.
Manual mode, High Pressure, 12 mins.
After that NPR/cool down for 12 mins and then release pressure (QPR)
Use an Immersion blender to get it to a soup consistency. I like some texture
Garnish with fresh basil, cubed mango.
Serve warm. Flavorful with good heat.
This is spicy - for a kid friendly variation***, add cream/coconut milk at the end, stir.
Kid Version
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