Roasted pumpkin carrot soup

Mix pumpkin, carrot, onion garlic cloves along with black pepper, salt, nutmeg powder and olive oil in a microsafe bowl.

Then roast it in a micro oven for 20 minutes in 180°C in a convection mode

After 20 minutes, put a pan on a gas and add butter.

Then add the roasted pumpkin and carrot, saute for 3 -4 minutes.

Then add vegetables broth into this and bring it to boil.

When the veggies are soft switch off the burner and slightly cool down the portion.

After cooling, transfer it in a mixer for make a smooth texture.

Put the same pan on a gas and pour the smooth mixture into this and stir continuously.

When it becomes hot then add chopped coriander leaves and fresh cream and switch off the gas

Then serve hot and garnish with fresh cream and chopped coriander leaves.