Key Takeaways:

Try Saba's innovation of this classic Italian recipe.

Cooking Time

50 minutes


For marinara sauce 

4 tomatoes

½ teaspoon ginger, minced

4 cloves of garlic, crushed

½ teaspoon Kashmiri red chili powder 

Salt to taste

2 teaspoons extra virgin olive oil

For kabocha squash 

250 grams pumpkin


Chili flakes

½ teaspoon oil 

For garnish

7 basil leaves 

Hand full lemongrass

Few leaves parsley 

1 gooseberry

2 cups water 


For marinara sauce

1. Take four medium-sized red, pulpy tomatoes. Wash them properly and blanch.

2. When cooled down make a puree out of them. 

3. Heat a pan and add oil. Now add ginger garlic paste and saute for two seconds, then add chili powder and salt. 

4. Then add tomato puree and cook on low flame for 20 minutes.

5. When the oil starts oozing, take the pan off the flame.

6. Take seven basil leaves and mince them finely. Garnish the sauce with basil leaves.

For kabocha squash
1. For sweetness, I am using kabocha squash which also gives thickness and lots of fiber.

2. Heat a pan on low flame and add oil. Put the chopped pumpkin pieces and add salt and chili flakes.

3. Cook on low flame for 10 to 13 minutes.

4. When cooled down make a smooth paste out of it.

5. Add into the marinara sauce.

For garnish

1. Boil two cups of water with one gooseberry, basil leaves, parsley, one beet root, one carrot, lemongrass, and a pinch of salt.

2. Boil for five minutes and then strain this into the soup mix.

3. It's ready to serve.

Nov 30, 2022

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