This Hearty Roasted Pumpkin Soup is filling and packed with vitamins, making it perfect for chilly days. Enjoy a rich, flavorful soup made from roasted pumpkin and spices.
1: Cut the pumpkin into large wedges. Apply oil on them and season with salt.
2: Add the pumpkin to a roasting pan along with garlic (with skin). Roast it in an oven preheated to 180°C for 45 minutes or until the pumpkin is tender.
3: Once roasted, scoop out the flesh of the pumpkin using a spoon. Remove the peel from the garlic and set aside.
4: Heat butter and oil in a pan. Add the onion and saute until translucent.
5: Add Kashmiri chilli powder, coriander powder, black pepper powder, nutmeg and cinnamon powder. Saute for 1 minute.
6: Add the roasted garlic and pumpkin. Add the stock/water and bring it to a boil.
7: Allow it to simmer for 5 minutes. Add the cream and turn off the heat immediately.
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: Garnish with cream and toasted pumpkin seeds. Serve with bread or salad, or by itself.
