Pumpkin Basil Soup | Kaddu Ka Shorba
Pumpkin Basil Soup, also known as Kaddu Ka Shorba, is a creamy and flavorful soup made with pumpkin, fresh basil, and aromatic spices. This comforting dish blends Indian and fusion flavors, offering a nutritious and soothing experience perfect for any season.
Ingredients
- Pumpkin (कद्दू) – 1 kg
- Carrot, medium (गाजर) – 2 nos
- Garlic cloves, large (लहसुन) – 2 nos
- Butter (मखन) – 3 tbsp
- Oil (तेल) – 1 tbsp
- Bay leaf (तेज पत्ता)- 1 no
- Peppercorns (काली मिर्च) – 10 nos
- Fennel seeds (सौंफ़) – 1 tbsp
- Onion, diced (प्याज़) – 1 cup
- Potato, diced (आलू) – 1 cup
- Turmeric (हल्दी) – ½ tsp
- Nutmeg powder (जैफ़ल पाउडर) – ½ tsp
- Basil (तुलसी पत्ता) – few sprigs
- Salt (नमक) – to taste
- Water (पानी) – 2 lts
- Cheese, grated (चीज़) – ¼ cup (optional)
- Bread croutons (ब्रेड क्रूटोन) – handful
Instructions
- Start the soup by cutting the pumpkin in chunks with skin. Peel & roughly cut carrots and keep aside. Take 2 large cloves of garlic and then crush them using a knife.
- Melt butter in a thick bottomed pan or a pressure cooker and add a dash of oil so that the butter does not brown. Drop in a bay leaf, peppercorns and fennel seeds. When they start to crackle, add garlic & onions. Cook them on high heat for 3-4 mins. Then add in potatoes and give a quick stir.
- Drop in pumpkin, carrots, turmeric, nutmeg powder, salt to taste and basil leaves. Cook on high heat, stirring occasionally for 4 mins. Pour water and cover the pressure cooker and cook on high heat till the first whistle, then lower the heat and cook for another 2-3 whistles.
- Remove from heat and let it cool and then open the cooker and grind it to a complete puree. Before grinding, discard the bay leaf. Strain and add it to a fresh pan. Bring to a boil and add grated cheese and taste to adjust the seasoning. Remove from heat and serve piping hot with croutons.
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