Pumpkin Habanero Basil Soup

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

1. Start IP in sauté mode. All of sautéing should take about 7-8 mins, at most.

2. Warm up oil, sauté garlic, habanero till golden

3. Add ginger, fenugreek seeds. Sauté.

4. Add the capsicum, orange squash. Sauté.

5. Add the spice mix, frozen & fresh basil Sauté.

6. Add a spoonful of water to de-glaze.

7. Let the spices get roasted a bit.

8. Now add 4-5 cups water, salt.

9. If doing PIP, add the stand and washed lentils.

10. Manual mode, High Pressure, 12 mins.

11. After that NPR/cool down for 12 mins and then release pressure (QPR)

12. Use an Immersion blender to get it to a soup consistency. I like some texture

13. Garnish with fresh basil, cubed mango.

14. Serve warm. Flavorful with good heat.

15. This is spicy - for a kid friendly variation***, add cream/coconut milk at the end, stir.

Kid Version