Pumpkin Yogurt Soup with Grilled Marinated Shrimps
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 shallot, finely minced
1 heaping tbsp clarified butter/ghee
1/2 tsp cumin seeds
1/2 tsp ginger paste
1 green chile, finely minced
1/2 cup pumpkin puree
1/3 cup low fat yogurt
1 cup vegetable broth
1/2 cup hot water
1/2 tsp spice mix (a mix of cinnamon, cloves, nutmeg and cardamom powder) or pumpkin pie spice
salt & pepper to taste
1 tbsp olive oil for grilled shrimp
Shrimp marinade:
12 – 14 pieces of shrimp, peeled and deveined
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp salt
1/2 tsp chili powder (for mild, add less)
1- 2 tbsp low fat yogurt
Instructions:
In a bowl, add marinade ingredients and mix till each shrimp is coated in marinade. Marinate for 30 minutes.
Heat a non-stick skillet on medium high. Add ghee, and once its hot throw in cumin seeds.
Wait till cumin seeds crackle and add finely minced shallots. Fry till fragrant.
Once shallots are translucent, add in ginger paste and minced green chile (skip the chili if you want to avoid spiciness).
Add pumpkin puree, vegetable broth, water and bring the soup to a simmer for 10 minutes. Stir occasionally.
Sprinkle in some salt & pepper.
From kirantarun.com Remove soup from heat and add a healthy dollop of yogurt. Mix to combine. Heat a griddle or grill pan on medium high. Add a drizzle of olive oil and once the pan is hot, lay shrimps to grill for a few minutes on each side. It shouldn’t take more than 4-5 minutes in total to grill shrimps. Garnish soup with a few marinated grilled shrimps. Serve hot or room temperature.