This Cream of Ash Gourd Soup is a delightful and healthy dish that brings together the subtle flavors of ash gourd and almonds. The process of making this soup is simple, yet it results in a creamy and comforting bowl of goodness. Perfect for a light meal or as a starter, this soup is sure to warm your soul. The use of cumin seeds and garlic adds a hint of spice, making it a flavorful...
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Wash and peel the ash gourd and cut it into cubes.
Heat oil in a wok, crackle the cumin seeds, onion and toss in the ash gourd.
Add blanched almonds and garlic pods, and toss for a few minutes.
Add 2 cups of water and simmer for 5 minutes.
Allow the mixture to cool down. Strain the ash gourds, keeping the stock, and make a fine paste.
Strain the paste again and add the remaining stock to it.
Bring it to a boil for 5-7 minutes, then add salt.
Garnish with a pinch of black pepper powder.
Ensure the ash gourd is peeled properly for a smooth texture.
Blanch the almonds beforehand to enhance their flavor.
Adjust the seasoning according to your taste preference.
Can I use other nuts instead of almonds?
Yes, you can use cashews or walnuts as an alternative.
Is it necessary to strain the paste twice?
Straining twice ensures a smoother texture for the soup.
Can I add other spices to the soup?
You can experiment with spices like coriander or turmeric for additional flavor.
How can I make the soup thicker?
Reduce the amount of water or simmer the soup longer to thicken it.
Is this soup suitable for freezing?
Yes, you can freeze the soup for up to a month. But ultimately having fresh soup is the key.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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