This is my favorite soup and have been cooking it for a long time. It’s so simple to make that I don’t need even to measure, just throw the veggies in a pot and cook.
Make a big batch and you can freeze it too. This soup is perfect for lunch or dinner. It’s full of flavor and so comforting. It’s so quick and easy to make too, just add your chopped vegetables and water in the pot and cook until tender. Then blend until smooth using a stick blender if you have one. The perfect one pot soup.
A warm tasty bowl of this soup served with a slice of crusty bread will make you happy and sated. But this is how I take this simple soup up a notch. I love pairing this soup with my homemade crispy spiced roti toasts. These crispy spiced rotis are so addictive crumbled on top of the soup or served alongside the soup. So if you have time make the crispy spiced rotis toasts to serve with the soup and to lift up the flavors of the soup to a whole new level. The sweetness of the soup goes so well the the crispy spicy toasted rotis.
- 80 g onion, peeled and chopped
- 625g butternut pumpkin, peeled and chopped
- 285g sweet potato, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon freshly grated turmeric or 1/4 teaspoon turmeric powder
- 1 litre water or 4 cups water
- 2 stock cube (chicken or vegetable)
- salt to taste
- freshly ground black pepper
- few sprigs of spicy baked curry leaves
- 1 tablespoon of pumpkin seeds, toasted (optional)
- crispy baked roti toasts to serve or your favorite bread
- drizzle of extra virgin oil to serve
- Place the onion, pumpkin, sweet potato, garlic, ginger, turmeric, stock cube and water in a large heavy based pot.
- Bring to the boil, lower the heat, cover and cook for about 25-30 minutes or until the vegetables are tender and mushy.
- Remove from the heat and let it cool slightly. Liquidize with a stick blender until smooth or if using a blender, whiz until smooth.
- Return to the pan to heat through. Add about 1/3 cup of water if it’s too thick.
- Season the soup with salt. Ladle into bowls and top with seeds, spicy curry leaves and crispy roti toasts, a sprinkle of of freshly ground black pepper, a drizzle of oil and enjoy this hearty feel-good soup.
Crispy Baked Roti Toasts
Use my roti recipe to make rotis or use store bought tortillas
- 4 rotis quartered or use 2 store bought tortillas
- 2 tablespoons olive oil
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sweet paprika powder
- 1/4 teaspoon kashmiri chilli powder
- pinch of salt and pepper
- Preheat the oven to 180 ℃.
- Lay the rotis on a baking tray lined with baking paper.
- Place the oil, and the spices, with a pinch of salt and pepper in a small bowl and give it a mix to blend the spices together.
- Brush the rotis with the spice mix and bake for 10 to 12 minutes, until the bread is crispy.
- When cool, keep it in air tight container, until ready to use.
Spicy Baked Curry Leaves
- 5 sprigs curry leaves
- 1 tablespoon olive oil
- 1/4 teaspoon chilli powder
- pinch of salt
- Place the sprig of curry leaves on a baking tray lined with baking paper.
- Place the oil, chilli powder and salt in a small bowl, give it a mix.
- Brush the sprigs of curry leaves with the spice mix.
- Bake in a preheated oven, fan forced 180 ℃ for five minutes or until crispy.
- Once crispy take out and keep aside.
- Serve the crispy curry leaves on top of the soup.
Words & Photos by Aishath Nashidha (Nattu)