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Relish and Nourish

17 July 11, 2016 Dairy free

Healthy Ash Gourd Soup With Pumpkin Seeds

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Ash Gourd also known as Winter Melon , White Gourd , Tallow Gourd or Petha in Hindi. It is a large vegetable and is known for its nutritional and medicinal benefits. It is not as widely used for vegetables or curries in North India as in South India. As a child I have eaten it only in the form of a sweet called “Petha”. In south India it is also largely used in religious ceremonies, especially house-warming ceremonies where an evil face is drawn on it and it is hung from the balcony to ward off evil spirits.

The nutrition content of this humble vegetable is very high, with good quantities of Vitamin B & C, important minerals like iron, calcium, phosphorus and potassium. It is also high in fibre. I have heard that it also aids weight loss. While I am not a qualified nutritionist, I would say the ash gourd is filling due to its high water content, which makes it a low calorie nutritious vegetable.

As the evenings here are getting a little colder I tend to keep my dinners very light. It so happened that a friend of mine, who owns a farm, dropped a huge Ash Gourd at our doorstep. After quickly dispatching as much as possible to my neighbors and in-laws I kept a more manageable piece to make soup with.

Ash Gourd soup, Flavored with ginger powder , cinnamon, nutmeg and thyme, is filling and very healthy and requires negligible oil. I also added roasted Pumpkin seeds which again are nutritious and give soup a nutty flavor.

Print Recipe
Healthy Ash Gourd Soup With Pumpkin Seeds
Recipe for a healthy soup made with Ash Gourd also known as White Gourd, Winter Melon or Petha. Roasted Pumpkin seeds in the soup add crunch and a nutty flavor.
Course soups stews
Cuisine global vegetarian
Cook Time 30 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
  • 500 grams Ash Gourd
  • 1 Onion large Sliced
  • 4 - 5 cloves Garlic
  • 1/4 teaspoon Ginger Powder
  • 1/4 teaspoon Nutmeg powder
  • 1/4 teaspoon Cinnamon Powder
  • 1 tablespoon Brown Sugar
  • 2 tablespoons Pumpkin Seeds Roasted
  • 5 - 6 sprigs thyme Fresh
  • 2 teaspoons oil
  • 1 liter Water
  • To Taste Salt
Course soups stews
Cuisine global vegetarian
Cook Time 30 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
  • 500 grams Ash Gourd
  • 1 Onion large Sliced
  • 4 - 5 cloves Garlic
  • 1/4 teaspoon Ginger Powder
  • 1/4 teaspoon Nutmeg powder
  • 1/4 teaspoon Cinnamon Powder
  • 1 tablespoon Brown Sugar
  • 2 tablespoons Pumpkin Seeds Roasted
  • 5 - 6 sprigs thyme Fresh
  • 2 teaspoons oil
  • 1 liter Water
  • To Taste Salt
Instructions
  1. Preheat the oven at 200 degrees
  2. Peal the Ash Gourd and remove the seeds
  3. Cut it into thin slices and place it on a lined baking dish
  4. Put sliced onions , garlic cloves and half of thyme on the ash gourd. Drizzle or spray oil on the vegetables.
  5. Roast the vegetables in the oven for 20 to 30 minutes, till its edges become brown
  6. Let the vegetables rest till they cool down
  7. Once vegetables are at room temperature puree them in a blender
  8. Boil the pureed vegetables along with water , ginger, nutmeg, cinnamon powder, brown sugar , salt and the balance thyme.
  9. After 2-3 boils switch off the gas. Serve hot .
  10. Garnish with roasted pumpkin seeds before serving to retain the crunch.
Recipe Notes

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Categories: Dairy free

Reader Interactions

Comments

  1. Sundari Giri says

    July 29, 2016 at 5:17 pm

    Love the soup, and love the soup bowls too

    Reply
  2. Paluk Khanna says

    July 29, 2016 at 5:41 pm

    thanks Sundari !!

    Reply

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I am a chartered accountant by profession and a passionate foodie. Born in a family of foodies I attribute it to my genes. I learnt cooking from my Mom and then later on, from my sister who are both excellent hosts and can cook for any number of guests.

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