Red Pumpkin – 500 Gms.
Leek – 1 Nos.
Red Onion – 1 Nos.
Green Chilli – 1 Nos. (Hot, any variety according to taste)
Garlic – 1 Clove
Cumin + Coriander Powder – 1/4 Tsp.
Garam Masala Powder – 1/4 Tsp.
Olive Oil – 1 Tbsp.
Fresh Cream – 2 Tbsp.
Fresh Coriander – 1/2 Tbsp.
Salt / Sugar – To Taste
Discard the green part of the leek and slice the white part of the leek. Slice the onion. Mince the green chilli and garlic. Chop the coriander. Cut the pumpkin into 1/2 inch cubes.
In a heavy bottomed pan, heat olive oil. Add the onion, leek, garlic, chilli and saute till translucent. Add the powder masalas and saute but make sure not to burn the masala powders. Now add the pumpkin and saute. Now add about a liter of water (veg/chicken stock can be used but it must be light, like a broth). Cover and cook till the pumpkin can be smashed with the back of a spoon.
Puree and strain the mixture and then pour back into the pan. Season to taste and add the fresh cream. Let it simmer but don’t let it boil. Now add the chopped coriander after 5 minutes and remove.
P.S. Instead of using coriander and cumin powder and garam masala powder, you can use 1/2 tsp. curry powder.