Curds and Whey Soup with Pumpkin and Drumstick leaves
- Serves: 4
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This soup is so simple to make and packed with all wholesome and sattvic ingredients. Perfect winter soup to boost your immunity!
▪ 6 cups whole milk
▪ 2 cups yogurt whey (or juice from 2 lemons)
▪ 2 cups chopped pumpkin
▪ bunch of fresh drumstick leaves
▪ 2 tbsp ghee
▪ 1/2 tsp minced fresh ginger
▪ 1/2 tsp mustard seeds
▪ 1/2 tsp cumin seeds
▪ 1 tsp turmeric powder
▪ 1 tsp fresh ground pepper
▪ salt to taste
First bring 6 cups of milk to a boil. Once it begins to boil add the yogurt whey. If you do not have yogurt whey then you can also use fresh lemon juice to curdle the milk.
The milk should instantly curdle.
Turn off the heat and separate the curds and whey by pouring through a colander with a large bowl underneath to catch the whey. Set aside.
In a large pot heat the ghee.
Then add the mustard and cumin seeds. When the seeds start to spatter add the minced ginger.
Cook for about 30 seconds, then add the chopped pumpkin, turmeric powder and fresh ground pepper.
Stir fry for a few more seconds and then add the whey that you just made. Bring the soup to a boil and continue boiling until the pumpkin is cooked and soft when you put a fork through it.
When the pumpkin has fully cooked add the drumstick leaves and cook for another 5 minutes or until the drumstick leaves are soft but not black in color.
When the drumstick leaves are cooked turn the heat off and add the crumpled curds that you just made and salt to taste. That is it!
Serve with a side of rice or chapatis and you are ready to offer to Krsna with love and devotion!