Pumpkin plum soup with bitter gourd egg

I bought pumpkin pieces, plum and bitter gourd on sale.  As usual, I always got to buy eggs as it’s versatile consumption; I can use it not just for cake but to cook with vegetables, to cook fried rice, or eat with bacon. I found pane di casa, I will have it with my soup today.

Google: “Bitter gourd also known as bitter melon or Momordica charantia — is a tropical vine that belongs to the gourd family and is closely related to zucchini, squash, pumpkin, and cucumber. It’s cultivated around the world for its edible fruit, which is considered a staple in many types of Asian cuisine.”

Bitter gourd “is especially rich in vitamin C, an important micronutrient involved in disease prevention, bone formation, and wound healing. High in vitamin A, a fat-soluble vitamin that promotes skin health and proper vision. Provides folate, which is essential for growth and development, as well as smaller amounts of potassium, zinc, and iron. It’s a powerful antioxidant compounds that can help protect your cells against damage, plus, it’s low in calories yet high in fiber — fulfilling approximately 8% of your daily fiber needs in a single one-cup (94-gram) serving.”

This is easy and simple dish to have when Winter is so cold with rain pouring heavily. Bitter gourd helps keep me from getting flu. My soup is flavourful, have antioxidant compounds and it’s delicious and satisfying for my stomach. Let’s cook!!!!


500 g pumpkin pieces
2 plums, deseed, cut into pieces
200 g yoghurt, divided
1 small onion, remove skins and cut into pieces
1 Tbs garlic powder
1 Tbs Italian seasoning
1 Tsp masala mint powder
1 Tsp paprika powder
1 Tsp salt

Bitter gourd egg

1 small bitter gourd, cut lengthwise, remove the seedling inside, sliced
3 eggs, lightly beaten
1 Tbs minced garlic
1/2 onion, thinly slice (OPT)


Preheat oven 180 degrees C. Mix well Italian seasoning, salt, all the spices and garlic powder in a small bowl, set aside for later. Put a pot of salted and oil water on medium heat and add in pumpkin pieces. Cook until tender. Remove from hob use slotted spoon take out pumpkin and set aside to cool about 10 minutes.

After it had cool down, take some pieces out onto a bowl for garnish. The remaining pumpkin place in an oil foiled on tray, season with spices and bake it for about 20-25 minutes until brown and lightly char. Once done, switch off oven.

Bring out to cool for about 15 minutes. Then put half pumpkin, onion and plum in Nutri Bullet with some water and 2 Tbs yoghurt; blend till puree smooth. Do it in batches. Transfer pureed pumpkin mixture to a pot, add remaining yoghurt and about 1/2 c water, bring it to simmer, stirring occasionally, checking the consistency: if too thick add another 1/4 c water. Check seasoning, add pepper to taste.

Meantime, heat oil in saucepan over medium high heat, add garlic and onion, cook for 1 minute. Then add bitter gourd with eggs. Season with salt and pepper. Once bitter gourd is soft and cooked removed from pan and transfer to plate, keep warm. Once pumpkin plum soup done ladle some onto bowls and add some cooked bitter gourd egg to soup. Enjoy with a buttered toast bread and a glass of red wine.

Note: You can omit bitter gourd egg if you don’t like bitter gourd egg. You can add boiled pumpkin pieces; you might need a bit more pumpkin, or just have the soup on its own with bread. You might want to add chili pesto okra. Or anything you like.