Try this one the next time you are fasting.
- 150 grams red pumpkin peeled and chopped into large pieces
- 2 tbsp butter
- 2 tsp cumin seeds (jeera)
- 1/2 tsp pepper powder
- 1-2 tsp red chilli powder
- 2 pinches of anar-dana (pomegranate seeds) powder
- 2 cups water
- 3 cups water
- grated cheese (optional)
Make sure that the ingredients you use were never used for any other type of cooking before, otherwise they won’t be suited for the fast. I do keep separate butter, salt, pepper, red chilli powder and cheese for fasting.
Heat the butter in a saucepan, and add the cumin seeds. Once they have begun to change color, add the pepper powder, red chilli powder, anar dana powder salt and the chopped pumpkin. Saute on high flame for 3 minutes then add one cup of water. Allow the water to boil. Then reduce the flame to medium and simmer for ten minutes or till the pumpkin pieces have turned soft.
Cool the soup for sometime and then blend it in a blender. Add two more cups of water to the smooth creamy mixture and boil once again for 3 to 4 minutes.
Garnish with grated cheese and coriander and serve!