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Spiced Pumpkin Soup With Onion Bhajis And Curry Leaves
GOURMET TRAVELLER23Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 30 grams ghee (or vegetable oil)
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 green chilli (long, thinly sliced, plus extra to serve)
- 1 Tbsp. ginger (finely grated)
- 1 1/2 tsp. ground turmeric
- 1 1/2 tsp. ground coriander
- 1/2 tsp. chilli powder
- 1.2 kilograms butternut pumpkin (or Jap, peeled, seeds removed, coarsely chopped)
- 1 liter vegetable stock (or chicken stock, 4 cups)
- yoghurt (thick plain)
- coriander leaves
- lime wedges (to serve)
- 130 grams chickpea flour (also called besan, 1 cup)
- 80 grams yoghurt (thick plain)
- 1/2 onion (thinly sliced)
- 1 garlic clove (finely chopped)
- 12 fresh curry leaves (plus 1 extra sprig to serve)
- 2 Tbsp. chopped coriander (coarsely)
- 2 tsp. ginger (finely grated)
- 1/2 tsp. brown mustard seeds (each, and cumin seeds)
- 1/2 tsp. ground turmeric (each, ground chilli powder and garam masala)
- vegetable oil (for shallow-frying)
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