Friday, March 15, 2013

Roasted Pumpkin, Onion & Garlic Soup


Pumpkin - 1/2 kg
Onion - 1 medium sized
Garlic Cloves - 5
Fresh Cream - 75 ml
Pepper Powder - 1/2 tsp
Olive Oil - 2 tbsps + 2 tsps
Vegetable Broth - 200 ml
Salt to taste


  1. Peel pumpkin and remove the kernel.
  2. Cut pumpkin into thin slices.
  3. Heat 2 tbsps olive oil in a flat bottomed pan, and place the pumpkin slices.
  4. Set the flame to medium and let the pumpkin slices brown slightly. Now flip the side of the slices to brown the other side of the slices.
  5. Meanwhile smear 1 tsp of oil on the skin of onion and garlic cloves.
  6. Microwave on HIGH for two minutes.
  7. Peel the onion and garlic cloves.
  8. Heat 1 tsp of oil in another flat bottomed pan and roast the onion and garlic cloves slightly on all sides.
  9. Now mix the browned pumpkin slices.
  10. Add pepper and salt. Mix well.
  11. Pour in the vegetable broth and bring to a boil and turn off the heat.
  12. Blend it into a smooth paste.
  13. Add fresh cream, mix well.
  14. Serve hot.


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