healthy pumpkin soup with lots of flavours.
Roasted Pumpkin Soup
Dishing up steaming ladles of this roasted pumpkin soup with slice of bread is one of my favourite ways to enjoy meal over Winter.
This soup is packed with nutritious vegetable. I love to roast them until golden and caramelized to add lots of extra flavour. Throw in some parmesan too for a creamy finish.
2 Cloves of Garlic
Coconut cream/dairy cream
Thyme for garnishing
Salt as per taste
CHILLI OIL MIX
Roast chopped pumpkin in the oven for 30 mins till they turn light brown. Meanwhile in a pan drizzle 1-2 tbsp
Chilli oil from the Chilli Oil Mix jar then sauté onion and garlic. Once slightly brown put it in a blender with
roasted pumpkin and purée it.
Put it back in the pan and add purée, salt and coconut cream and simmer for 5-10 mins. Garnish with thyme,
add Chilli Oil Mix according to your taste on top and its ready to eat.
Note: You can substitute roasting the pumpkin with boiling or steaming. You can substitute coconut cream
with dairy cream.
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