Roasted Pumpkin Soup | How to make Roasted Pumpkin Soup

By Maria George  |  22nd Aug 2015  |  
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  • Roasted Pumpkin Soup, How to make Roasted Pumpkin Soup
Roasted Pumpkin Soupby Maria George
  • Prep Time

    0

    mins
  • Cook Time

    70

    mins
  • Serves

    3

    People

108

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About Roasted Pumpkin Soup

Roasted Pumpkin Soup is one dish which makes its accompaniments tastier. With the right mix of flavours, Roasted Pumpkin Soup has always been everyone's favourite. This recipe by Maria George is the perfect one to try at home for your family. The Roasted Pumpkin Soup recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Roasted Pumpkin Soup is few minutes and the time taken for cooking is 70 minutes. This is recipe of Roasted Pumpkin Soup is perfect to serve 3 people. Roasted Pumpkin Soup is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Roasted Pumpkin Soup. So do try it next time and share your experience of cooking Roasted Pumpkin Soup by commenting on this page below!

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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