Roasted Pumpkin Soup | Sanjeev Kapoor Khazana

This simple soup which is perfect for days when you want to eat a nutritious light meal and roasting the pumpkin adds a delicious earthy flavour to it.

ROASTED PUMPKIN SOUP - (Serves - 4)

Ingredients

2 cups chopped red pumpkin
1 tablespoon chopped garlic
1 medium onion, finely chopped
Salt to taste
Crushed black peppercorns to taste
1 tablespoon olive oil
2-3 fresh thyme sprigs
1½ cups vegetable stock
1 tablespoon fresh cream

Method

1. Preheat oven to 180° C.
2. Mix together pumpkin, garlic, onion, salt, crushed peppercorns, olive oil and fresh thyme leaves in a bowl.
3. Spread the pumpkin mixture on a baking tray. Put the tray into the preheated oven and roast for 15-20 minutes. Remove from oven and slightly cool.
4. Blend the roasted pumpkin mixture into a smooth puree.
5. Heat the pumpkin puree in a deep non-stick pan. Add vegetable stock and salt, mix and bring to boil. Add cream and mix well.
6. Sprinkle some crushed peppercorns on top and serve hot.

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