Oct 24, 2013

Roasted Pumpkin Soup


Its pumpkin and spooky season. YESSS!! Halloween is just days apart!!! Its time to gear up to prepare creepy, spooky and delicious party food. So why not with pumpkin!!

This soup is rich, creamy and velvety smooth flavored with lots of roasted pumpkin and thyme. Its very delicious and an excellent starter.



Ingredients

500 gms Pumpkin, cubed, peeled and seeds removed
1 Carrot, cubed
1 tsp Thyme 
500 ml Chicken Broth
1/2 cup Milk (full fat or 2% or fat free)
1/2 Red onion, diced
1 clove garlic, finely chopped
2 tsp Butter
1 tsp Olive oil
1/4 tsp Pepper Powder
Salt

Method

  • Toss pumpkin and carrot with olive oil and roast in oven for 35 minutes at 350C

  • In a large pot, melt butter. Add onions, garlic and thyme. Saute until onions turn transparent

  • Puree roasted pumpkin and carrots; and sauteed onion  in batches. Add chicken broth if required (do not add water)
  • Add puree to the pot. Also add Chicken broth, milk, salt and pepper. Simmer in medium heat until all flavors have melded

  • Serve immediately ( also see note)

Note:  This soup can be prepared in advance and can be refrigerated upto 1 week . Use Chicken/ vegetable broth to dilute.

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