Vegetable soups are a meal in itself and one of my favorites is this roasted pumpkin soup.
Especially on busy days when
something else is a priority than cooking a widespread meal, Pumpkin should be
set to grill and you can just forget about it for almost an hour, only to see
it done up beautifully with a nice brown coating.
Believe me, major work is done at
this stage.
To know more about this satisfying
soup, here is the recipe.
Ingredients
Medium
size pumpkin half
2 tbsp
olive oil
½
medium size white Onion
3-4
pods of garlic
1/4th
tsp white pepper powder
Vegetable
stock 1/2th cup or Stock cubes mixed with 1/2th cup of warm water
½ cup
freshly squeezed coconut juice/milk
Salt to
taste
Pumpkin
seeds and cooking cream for garnish
Procedure
Preheat
oven to 365 degrees Fahrenheit and line a baking sheet with parchment paper on
a baking tray.
Slice
pumpkin halves in 2-3 parts. Massage the slices with 1 tbsp olive oil over the
flesh of the pumpkin and place them onto the baking sheet.
Roast
for 45 minutes to 1 hour, until the orange flesh is easily pierced through with
a fork. Set it aside to cool for a few minutes.
Heat
the remaining 1 tbsp olive oil in a heavy-bottomed pan over medium heat. Once
the oil is heated, add onion, garlic, salt, and pepper to it.
Let it
cook, stirring occasionally, until onion is translucent, about 5-7minutes. Add
the stock and let it boil for 5 minutes. Set aside to cool down.
In the
meantime, peel the pumpkin skin off the pumpkins and discard the skin.
Add the
onion mix to a Mixer jar along with the chunks of pumpkin and blend it to a
smooth thin paste.
Pour
this into the pan again on medium flame and add the freshly squeezed coconut
milk. Once the soup is heated, put off the flame.
Ladle
the soup into individual bowls. Sprinkle some pumpkin seeds and cream over the
soup and serve.
Tips
and Notes
We like
it piping hot but if you like it cold then can do that too.
This
soup can be stored in the refrigerator for 1-2 days.
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