‘’ October’s Poplars are flaming torches lighting the way to winter’’

Nova. S. Blair

But where do I find Poplars and maple leaves in India. ?

In India, we don’t have the concept of a fall or autumn season. We have pleasant weather between September and November, but there is no colourful autumn leaves falling or trees turning into an autumn shade card of deep reds, purple pops,greenish-yellow, orange, and brown. What we have now is a good rainy season and deep green everywhere.  My friends from abroad are doing Food Photography with autumn colour themes. Initially, I gave up on this theme as I couldn’t find anything supportive of this theme in my pantry.  I relaxed watching the rain from my window.  

The big tree with beautiful orange blossoms behind my room was shedding flowers in the rain and wind. This caught my attention. Here is my orange colour for the fall season.  I have the rest of the colours I can make in my kitchen. The kitchen is the place where all the colours of Mother earth come together and blend into our lives through the food we eat.

Thus formed this frame with beautiful yellow roasted pumpkin soup and shades of orange, green and brown.

Let us check out this simple yummy recipe


pic: Surekha Chandrasekhar


Makes one big bowl

  • 250 gms sliced ripe pumpkin
  • 1 small onion
  • 3 to 4 garlic cloves
  • Salt to taste
  • Olive oil
  • Pumpkin seeds to garnish

It is as simple as that.


Heat an iron skillet. Or any other thick-bottomed pan. Add two to three teaspoons olive oil.

Add thin slices of onion and garlic and sauté for a few minutes. Add the pumpkin slices. Continue to roast the ingredients on a medium flame. Keep stirring gently. Once the pumpkin is well roasted and almost cooked you can add 2 cups of water. Let it cook on a medium flame.  When the ingredients are well cooked and the stock is reduced to half take it out from the stove. Blend it into a fine paste.

Add the required amount of water to make a bowl of thick soup, and simmer it once again. The silky smooth roasted pumpkin soup is ready.

Serve hot garnished with roasted pumpkin seeds. Enjoy the season’s delight!

If you are not vegan, you add a few drops of fresh cream to the soup to enhance taste and creaminess.

Cover Pic : Pexels.com