I know, I know. It’s April, and you might be asking, why on earth is she posting a butternut pumpkin soup recipe? Let’s say, that spring hasn’t exactly arrived here in Germany. The past week has been a bit of a whirlwind, both the weather and health-wise for me. The weather was basically like this; crazy, cold wind, sun, rain, hail, storm, all in one day. And me, well, I haven’t felt so crappy in a long time. After getting tests done for more than 24 hours, (which obviously included staying at the hospital. Eeek), I told the doctors that I would probably feel worse if they kept me there for yet another night, even if it’s just for observation. The food there, as with most hospital food, was pretty disgusting. The good news is, they haven’t found anything. The bad news is, I almost feel worse after the tests. Spinal tap, or lumbar puncture, turns out to be the most painful thing I have ever experienced. Anyways. I’m home now, and despite the pain in along spine, and dizziness, I whipped up this soup. (feel free to call me Wonder Woman 😉 )I feel a bit better now. I promise you, I’ll be posting a spring recipe soon. I haven’t been to the market in a while, but with the weather like this, I doubt the farmers have any new seasonal vegetables. Meanwhile, stay healthy, and those of us in Germany, hang in there. There will be rhubarb, asparagus, peas, and other wonderful new season’s produce very soon. xo A.
North Indian Spiced Butternut Pumpkin&Split Pea Soup with Garlickly Chard
*Recipe note: The ingredient list seems long, but most of the spices should be easy to buy, or you might have them already in your pantry. The idea of topping the soup with greens was adapted from Deborah Madison’s Vegetable Literacy.
** For those in Leipzig, Yellow Split peas can be found at the Asian market on Hainstr., or at selected organic supermarkets such as Macis or Denns in Höfe mall on Goerdelering.
1 small butternut pumpkin, split in half length wise, seeds and membranes scooped out
1/2 cup (sorry didn’t measure in grams) yellow split peas, washed well
1 Tbsp rapeseed oil, or coconut oil
5 whole cardamom pods
5 cm cassia bark, or cinnamon stick
2 bay leaves
2 small onions, chopped finely
2 garlic cloves, chopped finely
a thumb-sized ginger, peeled and chopped finely
1 tsp coriander
1/4 tsp turmeric
1/2 tsp chili powder
125ml coconut milk
1-2 tsp lime juice
For the chard,
1/2 Tbsp rapeseed oil or coconut oil
1 large clove garlic, finely sliced
1 hot, dried chili,
6-7 leaves chard, finely sliced
1/2 tsp garam masala
A dash of lime juice
1. Turn on the oven to 200 degrees celsius. Rub the pumpkin halves with a bit of oil, lay them, cut side down, on a lined baking sheet. Roast until the flesh becomes soft. Remove from the oven and let cool.
2. In a heavy bottomed, large sauce pan, over medium heat, add the oil, cardamom, cloves, bay leaves, cinammon, and onions. Stir around until they become soft and lightly golden. The spices will smell wonderfully fragrant. Add the garlic and ginger, and stir for about 2 mins.
3. Add the coriander powder, turmeric, and chili powder. Stir once or twice, before adding the split peas, 1.5 tsp salt, and 1l of filtered water. Bring to a boil, cover, and simmer for about 30 mins, or until the peas are tender. Remove the cardamom pods, bay leaves, cinammon, and cloves. They should be fairly easy to find.
4. Scoop out the pumpkin flesh, discarding the skin, and add to the sauce pan. Add the coconut milk. Puree with a hand held blender, or a blender of your choice, until smooth. Add the lime juice. Check for seasoning.
5. For the chard, in a medium sized frying pan, over medium heat, add the oil, garlic, and chili. Once the garlic becomes soft and lightly coloured, add the chard, and 1/2 tsp salt. Stir for about 2 mins, add a good splash of water, and immediately cover with a lid. Let it steam for a minute or two. Remove the lid, add the garam masala, and stir for another minute. Stir in a dash or two of lime juice.
6. Serve the soup with some chard on top.