Roasted Pumpkin Soup

Method

1. 1

   Cut the pumpkin into large wedges.

   Yellow Pumpkin

2. 2

   Add the pumpkin to a roasting pan along with garlic (with skin). Apply oil on them and season with salt. Roast it in an oven preheated to 180 c for 45 minutes or until the pumpkin is tender.

   GarlicOlive OilSalt

3. 3

   Once roasted, scoop out the flesh of the pumpkin using a spoon. Remove the peel from the garlic and set aside.

4. 4

   Heat butter and oil in a pan. Add the onion and saute until translucent.

   OnionButterSunflower Oil

5. 5

   Add Kashmiri chilli powder, coriander powder, black pepper powder, nutmeg and cinnamon powder. Saute for 1 minute.

   Kashmiri Red Chilli PowderCoriander PowderCinnamon PowderBlack Pepper PowderNutmeg PowderDried Rosemary

6. 6

   Add the roasted garlic and pumpkin. Add the stock/water and bring it to a boil.

   Water

7. 7

   Allow it to simmer for 5 minutes. Add the cream and turn off the heat immediately.

   Fresh Cream

8. 8

   Once it has cooled down slightly, add the pumpkin mixture to a blender. Blend into a fine mixture, adding stock/water to adjust the consistency.

9. 9

   Garnish with cream and toasted pumpkin seeds. Serve with bread or salad, or by itself.

   Fresh CreamPumpkin Seeds