Pumpkin soup

Ever made pumpkin soup at home? I haven’t particularly liked pumpkin since childhood. But this soup has completely changed my perspective of how good a simple humble pumpkin can taste! Try this out and let me know how you like it 🎃😋

Recipe

Ingredients
• Peeled and diced pumpkin – 400 gm
• Onions (whole) – 2 small
• Garlic (whole) – 1 medium
• Salt – To taste
• Water – 1/3 cup + 3 cup
• Butter – 1 tbsp
• Black pepper powder – 1/2 tsp
• Fresh cream – 1/4 cup

1. Heat 1/2 tsp oil in a small kadhai and add the whole onions and garlic to it. Roast these on low heat for about 8-10 minutes. Keep turning so that they get roasted from all sides

2. Heat 1 tbsp oil in another kadhai and add the pumpkin to it. Add salt and mix well. Roast the pumpkin on low heat

3. Once the onions and garlic are roasted, peel them and add to the pumpkin. Mix well and let the vegetable mixture cook on low heat for another 10 minutes

4. Add 1/3 cup water and let the mixture simmer for 5-7 minutes or until the pumpkin is soft and cooked through. Turn off the heat and let the vegetable mixture cool down completely

5. Transfer to a mixer and grind the vegetables to a paste. Strain the paste through a seive in order to get a smooth puree. Make sure there are no lumps

6. Heat butter in a kadhai. Add the vegetable puree and black pepper. Mix well and let it cook on low heat for about 10 mins

7. Add water to get the consistency of the soup according to your preference. I added 3 cups of water. Adjust the salt and finally add some fresh cream, mix well. Let the soup come to a boil and take it off the heat

Garnish your fresh and bright pumpkin soup with some cream, coriander leaves and enjoy! 🎃🧅🧄🥣