Roasted Pumpkin Soup | How to make Roasted Pumpkin Soup

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By Maria George
Created on 22nd Aug 2015
  • Roasted Pumpkin Soup, How to make Roasted Pumpkin Soup
Roasted Pumpkin Soupby Maria George
  • Roasted Pumpkin Soup | How to make Roasted Pumpkin Soup (34 likes)

  • 0 reviews
    Rate It!
  • By Maria George
    Created on 22nd Aug 2015

Roasted Pumpkin Soup is an aromatic, flavorful and delicious dish which is very much popular in Fusion. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Roasted Pumpkin Soup is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Roasted Pumpkin Soup at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 70 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Roasted Pumpkin Soup by Maria George in step by step with pictures so you can easily learn how to cook the perfect Roasted Pumpkin Soup at your home without any difficulties. Roasted Pumpkin Soup is one of the representative dishes of Fusion which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time70mins
  • Serves3People
Roasted Pumpkin Soup

Ingredients to make Roasted Pumpkin Soup

  • 250g pumpkin cubed
  • 1 sprig Curry leaves
  • 1 tbsp Coconut/ any other oil
  • 2 Onions chopped
  • 4 Garlic cloves chopped
  • 1 tsp Coriander powder
  • 1/2 tsp Chilli powder
  • 3 cups Stock
  • 2 tbsp refined Oil
  • 2 tbsp grated Coconut
  • 3-4 Curry leaves
  • Salt & pepper to taste

How to make Roasted Pumpkin Soup

  1. Sprinkle curry leaves, coconut oil and salt over pumpkin. Roast in oven at high heat for an hour.
  2. Add 1 tbsp. oil to a pan and saute onion and garlic. Now add coriander and chili powder.
  3. Stir and add pumpkin along with salt. Cook covered on low flame by stirring for every 10 minutes.
  4. Turn off the flame and upon cooling blend to smooth puree.
  5. Fry fresh coconut and curry leaves in oil and pour this over the soup.
My Tip: You could also use basil, sage any other leaf instead of curry leaf. You can also garnish with toasted sunflower seeds, croutons, anything crunchy.

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