Does the world need another pumpkin soup recipe? If
it's as full of spice and flavour as this one, our answer is yes.
Make it a meal with crisp onion fritters.
30 gmghee or vegetable oil1onion, finely chopped2garlic cloves, finely chopped1long green chilli, thinly sliced, plus extra to serve1 tbspfinely grated ginger1½ tspground turmeric1½ tspground coriander½ tspchilli powder1.2 kgJap or butternut pumpkin, peeled, seeds removed, coarsely chopped1 litre (4 cups)vegetable or chicken stockThick plain yoghurt, coriander leaves and lime wedges, to serveOnion bhajis130 gm (1 cup)chickpea flour (also called besan)80 gmthick plain yoghurt½onion, thinly sliced1garlic clove, finely chopped12fresh curry leaves, plus 1 extra sprig to serve2 tbspcoarsely chopped coriander2 tspfinely grated ginger½ tspeach brown mustard seeds and cumin seeds½ tspeach ground turmeric, ground chilli powder and garam masalaVegetable oil, for shallow-frying
Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté
until onion is translucent (4-5 minutes). Stir in ginger and spices until fragrant (30 seconds to 1 minute). Add pumpkin and stock, bring to a simmer and cook until pumpkin is very tender (20-25 minutes). Blend with a hand-held blender (or in batches in a food processor) until smooth. Season to taste.
For onion bhajis, stir flour, yoghurt and 100ml water in a bowl to a smooth batter, then stir in
remaining ingredients and season to taste. Heat 3cm oil in a large deep frying pan over medium-high heat until shimmering. Add spoonfuls of onion mixture and fry, turning occasionally, until golden (2-3 minutes). Drain on paper towels and season to taste. Add extra curry leaves to the oil and fry until crisp, then drain on paper towels.
Ladle soup into bowls, top with a little yoghurt, curry leaves, extra green chilli and coriander and serve with onion bhajis and lime wedges.