Sometimes, a little vegetable goes a long way. I bought a modest wedge of pumpkin last Saturday, and sweet and nutrition dense as it is, it fed us three times over- I used a third of the wedge for pumpkin kaap (made the same way as these but using pumpkin slices instead of eggplant), a third for the excellent pumpkin dhansak from Nandita's blog, and the last portion for this soup.
The inky,
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