Name: Roasted Pumpkin soup recipe by Hetal Kamdar at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups squash chunks; 1 and 1/2 cup pumpkin chunks; 1 cup sweet potato chunks; 6-7 cloves of garlic; 1 cup chopped onion; 1 tbsp olive oil; 1 tsp freshly grounded pepper; 2 cups vegetable stock; 1 tsp chili powder; 1 tsp lime juice; 2-3 cherry tomatoes; 1 small spoon of butter

ABOUT Roasted Pumpkin soup RECIPE

Pumpkin soup is an all-time favorite of my family. This sweet and savory soup is a perfect blend of the sweet‚ warm and comforting flavor of pumpkin. The texture and the flavor of this soup is enhanced by a dollop of butter. It works like a complete meal for me with a warm piece of bread or a crusty bruschetta.

Ingredients Serving: 4

2 cups squash chunks
1 and 1/2 cup pumpkin chunks
1 cup sweet potato chunks
6-7 cloves of garlic
1 cup chopped onion
1 tbsp olive oil
1 tsp freshly grounded pepper
2 cups vegetable stock
1 tsp chili powder
1 tsp lime juice
2-3 cherry tomatoes
1 small spoon of butter

Instructions

Take a pan, add all the veggie chunks, salt, pepper, chili powder and roast it on a medium heat for 10-12 minutes till the veggies are tender and soft. Then turn off the stove and let it cool for 10 minutes.
Add the roasted veggies and stock into a blender and blend till you have a smooth consistency. Then pour this mixture back into the pan and bring it to a boil.
Serve it hot with a garnish of cherry tomatoes and roasted garlic.

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