Pumpkin soup recipe from South India
Cut pumpkin into small pieces. Blend the pumpkin pieces into a puree while adding a little water. Keep the puree aside.
Heat a pan. Add half a teaspoon of ghee, and fry 2-3 cloves and half a teaspoon of cumin seeds till the seeds pop. Add 2 cups of hot water and let it boil. Add pumpkin puree and let simmer for 10 minutes. Add salt and pepper to taste when it is nearly done. Serve hot with a meal.
At the Art of Living International Ashram at Bangalore, it is a favourite for lunch or dinner time, and served with chapati, rice, vegetables, lentils, sambhar, and other Indian dishes.
It is a great satvik food to increase prana-shakti, and it is appropriate to be served as bhog to Sri Krishna in the Vaishnav tradition of India.