Recipe of the Week — Pumpkin Rasam

In the cuisine of southern India, there is a thin soup called "Rasam” that my friend Delfino first discovered on a trip to India in 1986. A tomato-based rasam tastes as if the flower-essence of the tomato is captured in a light, but spicy, soup. This is a pumpkin interpretation of rasam—omitting the dairy keeps the soup light and refreshing.

Ingredients

1 small baby bear pumpkin
3 T. olive oil
2 cloves garlic
2 x1" sections of fresh ginger
1 t. sea salt
1 t. ground coriander
1/2 t. dried tarragon

Cut the pumpkin into quarters and scoop out the seeds. Place in a pot with 4 c. water and simmer for 20 minutes. Meanwhile, slice the ginger and garlic into long, thin slivers. Sauté in olive oil very slowly while the pumpkin cooks.

Remove the pumpkin with a slotted spoon and let cool somewhat. Peel the pumpkin. Blend the pumpkin, the cooking water, sea salt, ground coriander and dried tarragon until very smooth.

Remove the ginger slices from the frying pan. Add the oil and browned garlic to the blender and blend smooth. Taste for salt and adjust. Simmer a few minutes more to allow the flavors to meld.

Serves 4.