This is the small variation of the Roasted Pumpkin soup which I had previously posted. The earlier one is the classic french recipe and this is altered according to the availability of the vegetables we get.

Ingerdients

• Pumpkin 500 g
• Carrot 2 med
• Onion 1
• Spring onion 2 sprigs
• Celery 2 stems
• Garlic 3-4 cloves
• pepper
• Olive oil 2 tsps
• Water/stock 500 ml

Method

• Preheat the oven on 180 degree
• Peel and cut the pumpkin into 1 inches cubes
• Sprinkle few drops of olive oil on the baking tray and over the pumpkin
• Roast the garlic and pumpkin for 10 to 12 mins
• Cut other vegetables evenly into fairly small pieces. Onions could be cut lengthwise
• Take a pan and add remaining olive oil. Saute these vegetables along with spices on low flame
• Add roasted ingredients and water/stock. Bring it to boil
• Simmer for 15 mins. Let it cook till soft
• Blend them in the blender. Add the salt andpepper according to taste
• Simmer for few minutes. Serve Hot.

 

By Chef Abhishek