Jain Creamy Pumpkin Soup Recipe

About this recipe

A warm and comforting pumpkin soup tailored for Jain dietary preferences, perfect for a wholesome dinner. This creamy dish is seasoned delicately and uses rice flour for a smooth texture.

Ingredients

• 1 Kg Red Pumpkin (Kaddu) ~ 1kg
• 6 X 1 L Candia Just Milk Semi Skimmed
• 450G Rice Flour, 450G
• 200G Mergulo Original Plant-Based Butter
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Tata Salt
• 1 Kg Tate & Lyle Granulated Sugar

Instructions

1. 1. Remove the seeds from the pumpkin and pare off the skin.
2. 2. Cut the pumpkin into 1-inch pieces and place them in a saucepan. Cover with water and bring to a boil.
3. 3. Simmer the pumpkin until tender, about 15-20 minutes.
4. 4. Strain the cooked pumpkin and puree it until smooth.
5. 5. Return the puree to the saucepan. Reserve 1/4 cup of milk, then add the remaining 3 3/4 cups of milk to the pan.
6. 6. Bring the mixture to a simmer over medium heat.
7. 7. In a small bowl, mix 3 tablespoons of rice flour with the reserved 1/4 cup of milk until smooth. Stir this mixture into the saucepan.
8. 8. Continue to simmer the soup over low heat for 15-20 minutes, stirring occasionally to prevent lumps.
9. 9. Add 3 tablespoons of butter to the soup and stir until melted and well incorporated.
10. 10. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of pepper. Add for flavor.
11. 11. Serve the soup warm, garnished with 2 teaspoons of sugar sprinkled on top.