As we move into the autumn season, the skies are a blend of both, the white and the dark clouds, with a little bit of sunshine peeping through them. This little of cloud and little of sunshine gives a beautiful hue to the skies. You will notice that the evenings are a gorgeous amber – bright yellow and orange, almost resembling the colours of pumpkin.
If you are a sky gazer like me, you will agree.
Pumpkin soup has so many versions. Every version has it’s own charm, but this soup recipe is a must-try. Each time the flavours amaze me.
This recipe is a one with roasted pumpkin. The roasted flavour of chopped pumpkins taste absolutely moreish. The autumn season brings a fresh whiff in the air, everything around is so green and lush and a hot soup is a ultimate treat and so apt for the season and also for the upcoming winters.
So do try this version, it is so SIMPLE !
Roasted Pumpkin Soup
Ingredients :
- 2 cup pumpkin roughly chopped
- 2 tbsp olive oil
- 1 onion (thinly sliced)
- 2 cloves garlic
- 1 chopped green chilli
- ½ tsp cinnamon powder
- ½ tsp salt
- ½ tsp pepper (crushed)
- 2 cups water
- 1 tbsp cream to garnish*
- A few pumpkin seeds (lightly roasted)
Method :
- Roast the chopped pumpkin with a drizzle of a little olive oil, in a pre heated oven at 180 deg C for 10 minutes.
- In a pan heat olive oil
- Saute chopped garlic, chopped green chilli and one thinly sliced onions till transluscent
- Add the roasted pumpkin
- Saute for a couple of minutes
- Add ½ tsp salt, ¼ tsp cinnamon powder and ½ tsp crushed pepper .
- Furthermore add 2 cups water and mix well.
- Cover and boil for 15 minutes on medium flame.
- Cook the pumpkin well and allow to cool lightly.
- Transfer to the blender and blend to smooth paste.
- Pour the prepared pumpkin soup into bowl and garnish with a tbsp of cream.
- Finally, serve hot with a few toasted pumpkin seeds.
Note :
*1. You can skip the cream if you are weight-watching.
2. Do leave the pumpkin skin on while roasting, it imparts flavour as well as nutrition to the soup.
