Someone please send me a maid.
This recipe isn’t exactly what one would make or indulge during Diwali or to offer as a treat during Halloween. Since I’ve complained about kitchen chores and feeling blessed with cooler temperatures these days – I whipped up a simple, hearty and delicious soup. You can definitely have this as an appetizer or entree. I would have it for lunch and dinner, all day long in cold winter.
Have you noticed my pumpkin craze for the last few days? Well, it never gets old.
A note about seafood – I am finally no longer a scallop-tasting-virgin. We feasted great seafood for dinner with some friends a few nights ago. But I must say, it was a dissapointing scallop experience. Why or why does it happen to me? I was so looking forward to a great taste of scallops. Perhaps the expectation of it was too high? I totally love my share of crabs, shrimps and fish every now and then. Perhaps it wasn’t done well. I just find it a little too bland for my taste.
This soup with a healthy dose of grilled shrimps, definitely made up for the failed scallop experience. Well, you loose some – you gain some.
- 1 shallot, finely minced
- 1 heaping tbsp clarified butter/ghee
- 1/2 tsp cumin seeds
- 1/2 tsp ginger paste
- 1 green chili, finely minced
- 1/2 cup pumpkin puree
- 1/3 cup low fat yogurt
- 1 cup vegetable broth
- 1/2 cup hot water
- 1/2 tsp spice mix (a mix of cinnamon, cloves, nutmeg and cardamom powder) or pumpkin pie spice
- salt & pepper to taste
- 1 tbsp olive oil for grilled shrimp
- 12 – 14 pieces of shrimp, peeled and deveined
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp salt
- 1/2 tsp chili powder (for mild, add less)
- 1- 2 tbsp low fat yogurt
- In a bowl, add marinade ingredients and mix till each shrimp is coated in marinade. Marinate for 30 minutes.
- Heat a non-stick skillet on medium high. Add ghee, and once its hot throw in cumin seeds.
- Wait till cumin seeds crackle and add finely minced shallots. Fry till fragrant.
- Once shallots are translucent, add in ginger paste and minced green chili (skip the chili if you want to avoid spiciness).
- Add pumpkin puree, vegetable broth, water and bring the soup to a simmer for 10 minutes. Stir occasionally.
- Sprinkle in some salt & pepper.
- Remove soup from heat and add a healthy dollop of yogurt. Mix to combine.
- Heat a griddle or grill pan on medium high. Add a drizzle of olive oil and once the pan is hot, lay shrimps to grill for a few minutes on each side. It shouldn’t take more than 4-5 minutes in total to grill shrimps.
- Garnish soup with a few marinated grilled shrimps. Serve hot or room temperature.
I had some leftover soup the next day. With the sun shining so bright, I was definitely not in a good mood to have hot soup. This soup tastes so good the next day, out of the fridge nice and chill. Coupled with a craving for a nice big salad, I made a huge bowl with: lettuce, sliced radishes, sliced avocado’s, a generous sprinkle of black pepper and a nice twist of lemon juice, topped with a few marinated shrimps. Mmmm.. Lip-smackingly good.
I love coining words.
What is your favorite fall or comfort soup?