Kakur Jaju is a comforting and traditional Bhutanese pumpkin soup that showcases the Himalayan nation’s love for simple, wholesome ingredients. This creamy soup features sweet pumpkin cooked with aromatic garlic, spicy chilies, rich butter, and warming black pepper. The combination creates a perfect balance of sweet and spicy flavors that is both nourishing and satisfying. Kakur Jaju is typically served as a side dish alongside Bhutanese red rice and other main courses, making it an essential part of the Bhutanese dining experience.
Ingredients
- 300g pumpkin, peeled and cubed
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon black pepper
- 1-2 dried red chilies (adjust to taste)
- 1/2 cup milk
- 1 cup water
- Salt to taste
- 1 spring onion, sliced (for garnish)
Preparation
- Sauté Aromatics: Heat butter in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Cook Pumpkin: Add cubed pumpkin to the pan and stir to coat with the butter and garlic mixture.
- Simmer: Add water, black pepper, and dried chilies to the saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until pumpkin is tender.
- Blend: Once pumpkin is soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend carefully.
- Finish with Milk: Return the pureed soup to the pan, add milk, and simmer for another 2-3 minutes. Season with salt to taste.
- Serve: Garnish with sliced spring onions and serve hot with Bhutanese red rice.