Gingerly Green Goodness Soup

Preparation :12 mins
Cook :12 mins
Total TIme :24 mins
Servings :Makes 4 serving

Ingredents :

150 gms pumpkin
1 cup spinach (palak)
1/2 cup coconut milk
1 tsp ginger (adrak) paste
1/2 tsp dried ginger (soonth) powder
1 tsp chopped garlic (lehsun)
2 tbsp black sesame seeds (til)
cornflour
1/2 tsp cumin seeds (jeera)
1 tsp ghee
1 tsp butter
salt and freshly ground black pepper (kalimirch) powder to taste

For The Herbal Balls
1/4 cup grated paneer (cottage cheese)
1 tbsp black sesame seeds (til)
1/2 tsp dry red chilli flakes (paprika)
2 tbsp chopped mint leaves (phudina)
1 tsp chopped coriander (dhania)
salt and freshly ground black pepper (kalimirch) powder to taste

Method :

For the herbal balls
For the herbal ballsMix all ingredients in a bowl, mash well and divide into small balls.
How to proceed
How to proceedWash and blanch the spinach leaves in boiling water for 2 minutes. Refresh in cold water and drain well. Blend to a fine puree.Steam the pumpkin till tender and puree it.Heat the ghee and butter in a pan, add the cumin seeds.When the seeds crackle, add the garlic, ginger paste and sauté for a minute.Add pumpkin puree, black til and mix well.Add palak puree, dry ginger powder (sounth powder), 2- 21/2 cup water, salt-pepper to taste and bring to a boil.Dissolve corn starch in coconut milk and add to boiling soup cook stirring till thick.Pour into serving bowls, put 4-5 `Herbal Balls`in each bowls, drizzle fresh cream on top and sprinkle roasted black til on top. Serve piping hot with garlic bread.