You are here: Home > Course > Soups > Thick / Creamy Indian Soups > Gingerly Green Goodness Soup Gingerly Green Goodness Soup by MEENA SAVLA Comes winter and it calls for hot pipping soups.This soup is ideal for it. The goodness of ginger and dry ginger (sounth) are the key of this soup. So this winter enjoy this soup and keep adding feathers to your caps. 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Close 15 Feb 2014 This recipe has been viewed 3329 times Gingerly Green Goodness Soup recipe - How to make Gingerly Green Goodness Soup Tags Thick / Creamy Indian Soups Preparation Time: 12 mins Cooking Time: 12 mins Total Time: 24 mins 4Makes 4 serving Ingredients 150 gms pumpkin1 cup spinach (palak)1/2 cup coconut milk1 tsp ginger (adrak) paste1/2 tsp dried ginger (soonth) powder1 tsp chopped garlic (lehsun)2 tbsp black sesame seeds (til) cornflour1/2 tsp cumin seeds (jeera)1 tsp ghee1 tsp butter salt and freshly ground black pepper (kalimirch) powder to tasteFor The Herbal Balls1/4 cup grated paneer (cottage cheese)1 tbsp black sesame seeds (til)1/2 tsp dry red chilli flakes (paprika)2 tbsp chopped mint leaves (phudina)1 tsp chopped coriander (dhania) salt and freshly ground black pepper (kalimirch) powder to taste Method For the herbal ballsFor the herbal ballsMix all ingredients in a bowl, mash well and divide into small balls.How to proceedHow to proceedWash and blanch the spinach leaves in boiling water for 2 minutes. Refresh in cold water and drain well. Blend to a fine puree.Steam the pumpkin till tender and puree it.Heat the ghee and butter in a pan, add the cumin seeds.When the seeds crackle, add the garlic, ginger paste and sauté for a minute.Add pumpkin puree, black til and mix well.Add palak puree, dry ginger powder (sounth powder), 2- 21/2 cup water, salt-pepper to taste and bring to a boil.Dissolve corn starch in coconut milk and add to boiling soup cook stirring till thick.Pour into serving bowls, put 4-5 `Herbal Balls`in each bowls, drizzle fresh cream on top and sprinkle roasted black til on top. Serve piping hot with garlic bread.