MORE WINTER SOUPS

I hit upon a very unusual and interesting combination with pumpkin-PEAR . Pear in soup- no does not sound good.This was my first reaction- but to my surprise they both pair very well, as pear adds a soury tang to sweet pumpkin.

TANGY PUMPKIN AND PEAR SOUP

Ingredients                                                                                                                                  

1. yellow pumpkin, peeled and cubed-200gm
2. pear.peeled and cubed-1no
3. red onion,peeled and cubed-1no
4. garlic-4 cloves
5. Ginger-1inch piece
6. olive oil-1tsp
7. bay leaf-1no.
8. chili sauce-1tsp
9. cinnamon pd-a pinch
10. nutmeg pd- a pinch
11. White vinegar-1/2 tsp
12. cumin pd.-a pinch
13. salt and pepper to taste
14. vegetable stock or water-3 cups
15. Mint leaves-10 to 12 no.
16. lemon-to be served on the side

METHOD

1. Heat oil in a sauce pan and saute ginger and garlic.
2. Add onion and saute till translucent.
3. Add pumpkin and pear dices and saute for 2 to 3 minutes.
4. Add  bay leaf and vegetable stock /water.Simmer till pumpkin softens. Remove bayleaf.
5. Cool the mixture and then blend to a smooth paste.
6. Transfer to a sauce pan and cook for  2-3minutes.
7. Add more stock or water if required.Consistency of the soup should be thick.
8. Add cumin, nutmeg,cinnamon, chili sauce,vinegar,salt and pepper.
9. Shred mint leaves and add to soup just before serving.
10. Serve piping hot soup in bowls ,garnished with mint sprig.
11. Serve lemon on the side or squeeze a little lemon in the bowl.

NOTE- Do not strain the soup, so that it retains its body.

             Use soft pear( Babugosha) for this-not the crunchy variety.

I made this soup for lunch and my family loved it. Pair this with a stir fry vegetables and interesting bread. Wow- a healthy, light tasty meal.