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Roasted Pumpkin Soup

Aug-22-2015
Maria George
0 minutes
Prep Time
70 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Egg-free
  • Everyday
  • Fusion
  • Soups
  • Healthy

Ingredients Serving: 3

  1. 250g pumpkin cubed
  2. 1 sprig Curry leaves
  3. 1 tbsp Coconut/ any other oil
  4. 2 onions chopped
  5. 4 garlic cloves chopped
  6. 1 tsp coriander powder
  7. 1/2 tsp chilli powder
  8. 3 cups Stock
  9. 2 tbsp refined oil
  10. 2 tbsp grated coconut
  11. 3-4 Curry leaves
  12. Salt & pepper to taste

Instructions

  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.

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