Chaa Da Cup - Please!
Chaa Da Cup - Please! is a food blog created for all food lovers
(n.b - mostly chai loving lovers).
The various mixtures of ingredients and recipes complement a hearty Chaa Da Cup! - you'll probably be looking (asking) for one ;)
This is my version of home cooked Punjabi-Kenyan heartiness.
No.10 – Pumpkin Soup with Soya Bread-Springrolls and Brioche Bread Croutons
10 different ingredients - 40min to prepare - serves 5 people
Ingredients:
1 large - pumpkin (with seeds).
2 large - potatoes.
1 litre - water.
250 gms - salted/unsalted butter.
2 tablespoons (flat) - salt.
1 tablespoon (flat) - black pepper.
2 large cloves - garlic.
1 large stem - ginger.
5 slices - brioche bread.
1 bowl - cooked soya mince.
2 - 10 slices - whole white/brown bread.
Method:
Making the Pumpkin Soup:
Carve out the pulp alongside the seeds of 1 large pumpkin. Wash, peel and cut 2 large potatoes into cubes and add the 2 ingredients into a large pot with 750ml of water (or more if needed, to fully submerge the ingredients) to boil until they are completely soft.
In a separate pot add 250gms of salted/unsalted butter, grind 2 large cloves of garlic and 1 stem of ginger into a paste and add it to the butter with 2 flat tablespoons of salt (half the quantity of salt if you've used salted butter). Let the ingredients simmer, allowing them to combine into a mixture.
Once the pumpkin and potatoes are entirely soft, blend them in a blender until the pumpkin seeds, pumpkin pulp and potatoes become a liquid. Add the liquid into the pot full of the butter mixture allowing it all to cook and combine becoming a thick soup. Add 1 tablespoon flat of black pepper to the soup.
Making the Soya Bread-Springrolls:
Heat up a bowl of cooked soya mince. Using a rolling pin flatten crustless pieces of whole white/brown bread and place a spoon full of the soya mince at the bottom end of the bread. Roll the end towards the top, to seal the roll dab water on the plain top part of the slice allowing it to become damp/sticky. This will let the bread stick down and seal as you roll it upward.
Once sealed, pour some vegetable oil onto a non-stick pan and place the rolls onto the pan when the oil is hot. Let each side of the rolls cook until they turn golden brown.
Making the Croutons:
Toast 5 slices of brioche bread and then place them into a pre-heated oven at low temperature for 5-10min, once the breads are toasted and crunchy take them out and cut them into small cubes.
Finally, serve the pumpkin soup in a large bowl with the soya bread-springrolls and croutons as sides with a nice, hot, steamy Chaa Da Cup - Please!
Let us know below in the comments how your Pumpkin Soup, Soya Mince Bread-Springrolls and Croutons turn out!
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