AT A GLANCE
Does the world need another pumpkin soup recipe? If it's as full of spice and flavour as this one, our answer is yes. Make it a meal with crisp onion fritters.
|01||Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes). Stir in ginger and spices until fragrant (30 seconds to 1 minute). Add pumpkin and stock, bring to a simmer and cook until pumpkin is very tender (20-25 minutes). Blend with a hand-held blender (or in batches in a food processor) until smooth. Season to taste.|
|02||For onion bhajis, stir flour, yoghurt and 100ml water in a bowl to a smooth batter, then stir in remaining ingredients and season to taste. Heat 3cm oil in a large deep frying pan over medium-high heat until shimmering. Add spoonfuls of onion mixture and fry, turning occasionally, until golden (2-3 minutes). Drain on paper towels and season to taste. Add extra curry leaves to the oil and fry until crisp, then drain on paper towels.|
|03||Ladle soup into bowls, top with a little yoghurt, curry leaves, extra green chilli and coriander and serve with onion bhajis and lime wedges.|