Spicy Pumpkin Soup

Without going into a huge story about my entire family, here’s a recipe for Spicy pumpkin soup. The reason I say that is because I have seen endless meanderings before many bloggers finally come to the point of the post, which is the Food. I might be guilty of doing the same sometimes. Then again, I checked and I don’t ramble very much. More straight to the point, I would say. Take a look here  .

I dint take pictures for this but will definitely post one soon with my new camera! In the meantime, look at these pumpkin recipes .


jalapeno powder

pumpkin(roasted in oven) 1/4

1.5 cups milk

coriander leaves – a handful

fresh ginger + garlic(1 tsp each)

salt to taste

chilli powder(substitute with green chilies for a different taste)


Roast the pumpkin in the oven for an hour at 350 F . Do other things in the meantime, maybe a little dance.

Then, Scoop it out and put it in a blender. Add the coriander, jalapeno, ginger, garlic and blend it with some water. Heat a pot to cook the purée you just made. Add the blended pumpkin to it. Once it cooks, serve in pretty bowls with some coriander on top ( or not depending on your taste).


Mung Bean soup and Vegan Muffin Pie

The cooking bug has bit me again. I was just going to eat leftovers when I came across a nice blueberry muffin recipe. It came out just yum :). I decided to make it with some modifications. I also made a mung bean soup with spices from southern India. They both tasted amazing and I wanted to share the recipes. Do try and let me know.

Mung Bean Soup

For Paste:
7 tbsp Coconut (fresh or dry)
5 tsp Cumin/Jeera seeds
1/2 tsp tamarind paste
1/2 tsp salt
1 long red chilli
Soy granules(optional)

You need to make a coarse paste of these ingredients in a food processor.

Also Need:
2 cups Mung Beans
1 chopped Tomato (small)
1 coarsely chopped onion(small)
1 tsp EVOO (Extra Virgin Olive Oil)

Microwave the mung beans with some salt, water for about 10 mins. Add a cut tomato to it and boil for another minute. Lightly saute the onions till transparent and then add the cut tomato to it. Cook till the water disappears. Now add the prepared paste to this. Cook for about a minute or so. Then add the boiled mung beans to it. Keep the stock of the beans handy to water the soup down.

Mung Soup with Crisp Chapati

Vegan Muffin Pie:

1 1/2 cups flour
1/2 cup sugar(I used part artificial sugar too)
1/2 tsp salt
2 tsp baking powder
1 tsp Cardamom powder
3/4 cup soy milk
4 tbsp Canola oil
2 big handfuls blueberries

Preheat oven to 400 degrees F. Spray a baking pan with canola oil and then dust it with flour.
Combine flour, sugar, salt, and baking powder together in a mixing bowl.
Add the milk and oil slowly to the mix and stir constantly. Whip the batter so that the pie is soft. Finally add the blueberries to the batter and pour it into the baking pan.
Bake it for around 30 mins. They will come out fluffy on the inside and crispy on the outside. Yumm
I think I want another piece.

The inside of the muffin pie looks like sooo 🙂 Enjoy.