Get that punkin in:
suzanneinbrooklynI loved this soup. It has been a long time since a recipe surprised and delighted me and frying the popping mustard seeds did it for me. You do not need all the oil, though. I think half would have been enough. For those who found it bland, add more salt, you ninnies. That is what bland means - lacking salt. And pumpkin is a salt hog. It is not watery. If your soup was watery you must have measured something incorrectly.
When I tasted before letting it simmer for a half hour, the taste was thin. It really needs that cook time for the spices, ginger and garlic to flavor the broth. I would also add that next time I will remove the onions before sauteeing the ginger and garlic. I used a relly large stock pot, but it was not wide enough to really let the three ingredients sweat out their flavors when cooked together. Nothing is a substitute for curry leaves. Look them up on the food dictionary feature of this site.
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