Roasted Pumpkin, Garlic and Onion Soup
Ingredients
- Red Pumpkin peeled sliced 750 g (With yellow cover)
- Two flowers of garlic
- Two medium size onions
- 3 Tbsp oil
- Salt
- Fresh Cream 1/2 cup
Procedure
- Peel and Slice the pumpkin.
- Heat 1 1/2 Tbsp of oil in a pan, and add sliced pumpkin in it. Sprinkle salt and pot roast them on high flame, till well roasted.
- Place onion + garlic pods without peeling in a microwave oven + cook on high flame for 1 minute (Only 1 min and quickly remove from microwave) so that they are soft.
- Heat the remaining oil in another pan and roast the onion and garlic pod on medium flame till fragrant and the peel begin to loose.
- Remove the peels and add the garlic clove to the pumpkin. Peel the onions and roughly chop them and add to the pumpkin.
- Add 1/2 cup of water, cover and cook on medium flame till the pumpkin get completely soft. Cool.
- Transfer the mixture into a mixer, add quarter cup of water and grind to a smooth puree.
- Transfer the puree into the pan. Adjust salt and bring it to a boil. add cream and stir. Serve hot.
- No other spices to be used
- Garlic
Can eat with
- Garlic bread
- Sauté Tomato sprinkles with salt and freshly grounded black pepper.
- Or Paneer Tikka.
