Well, its Fall Season and Thanksgiving is here. Think about how many millions of pumpkins have been grown in the Western World; what percent are actually eaten? -- Probably not many. Do we know and realize that this food could help feed millions around the world? I guess we can just do our part and make some dishes out of the wide variety of gourds, squashes, and pumpkins that this country is blessed with, if we are inspired. Pumpkins contain a wide variety of carotenes, and minerals. They are high in fiber and do contain plant sterols and proteins, vital for our health. The seeds contain omega fatty acids so essential for our cholesterol and triglyceride metabolism. The Native Americans and the Indians in India do consider it a sacred food.----When you go to the grocery store and see these gigantic, massive pumpkins, is it not miraculous that such a large vegetable can grow from thin ground vine? When we contemplate it, the mind cannot comprehend it. Amazing miracles are all around us. If we stop our busy day and just ponder these things--we can lighten our mental burden.
Here is a spicy Indian pumpkin soup recipe. It can serve about three or four people. A little pumpkin goes a long, long way.
Ingredients: One orange small to small/ medium pumpkin.
one medium onion chopped but not too finelly
one to three cloves of crushed and chopped garlic.
One or two small finely chopped tomatoes--vine ripe is best
1/2 to one bunch of fresh coriander leaves (cilantro)--wash thoroughly often the leaves contain mud
Several crushed and chopped bay leaves.
1/2--3/4 cup of yellow lentils: cooked until tender (cook with one to two ratio: one cup lentils to two cups water/vegetable broth.
Spices: two tablespoons of yellow or black mustard seeds, cumin seeds, coriander seeds, and little small yellow lentils.---raw---aside from the ones you cook
2 tablespoons of coriander powder and cumin powder--more or less to taste
1 teaspoon of pepper
1 tablespoon of salt
one 1/2 teaspoon of turmeric powder
one teaspoon of paprika
1/2 teaspoon of ground red pepper
1.4-1/2 cup of cooking oil: canola, sesame oil or other suitable oil
Again all of the above can be increased or decreased to taste---that is part of Indian cooking.
1/8-1/4 cup of tamarind extract: You can get this at Fiesta Market or any Asian Market--tamarind is fruit that is used in Asian soups
Method:
Cut your pumpkin into small/medium square pieces; set the pieces aside. Steam the pumpkin pieces until just tender and set aside--If there are too many pieces, use one's judgement and just us 1/2 --save the rest for another batch of soup or another recipe
Take one or several tablespoons of oil and heat your mustard seeds till they slightly pop but do not burn.
Add your cumin seeds, coriander seeds, small yellow raw lentils until they are golden and sizzling but not burned.
Add your onions and saute until clear and tender with a nice aroma. Add in your pumpkin pieces and gently saute until your pumpkin is slightly golden on the white side. At this point you may need to add more oil.
Add your tomatoes and gently mix on low heat along with your crushed garlic.
Take your 1/2 cup to one cup of vegetable broth/water and thoroughly mix in your tamarind extract. Add this to the mixture with the rest of the spices: salt, pepper, and red pepper.
Add in your cooked lentils over slow heat and gently stir the mixture.
Lastly, add in fresh cilantro leaves and bay leaves.
Simmer for about 10- 15 minutes. You must taste the soup as you go to add more or less spices, and more or less tamarind extract for the right taste---The above amounts are only a guide.
Serve with some freshly steamed rice---and enjoy this little Fall miracle.
Dr. Rama
Dallas Texas
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