This happens to be one of my husband's favourite soup's. It's not only creamy,delicious and easy to prepare but it also takes care of a lot of important dietary requirements which our body requires. If there is just *one* soup you wish to make this month, then this it it.
Some of the ingredients used in this recipe
Ingredients
Red pumpkin-1 cup
Carrot- 1/2 (peeled and cut in small cubes)
Onion-1(roughly chopped)
Garlic-3 cloves chopped
Boiled potatoes-1/2 cup
Fresh thyme sprig-1
Bayleaf-1 small (optional)
Vegetables stock-1 cup
Olive oil- 1.5 tbsp
Salt & pepper to taste
Milk- 1/2 cup
Walnuts,sesame seeds and micro greens for garnishing.
Method
1.Cut the pumpkin and carrot in small cubes,add salt, pepper, little olive oil and thyme.Mix it well and transfer it on to a baking tray.
2.Preheat the oven at 200 C for ten min and roast the pumpkin and carrot in the tray for 20 minutes.
3.In a sauce pan,add olive oil,chopped onions garlic, thyme & bayleaf. Saute it for a few minutes until lightly brown, followed by roasted pumpkin,carrots,potatoes ,vegetable stock and milk.
4.Let it simmer for 7-10 minutes.Add the fresh cream ,salt and pepper.Once done, turn the gas off.
5.Transfer it to a mixer and blend it until you get the desired consistency.Transfer this into a soup bowl.
6.Garnish it with micro greens, sesame seeds and walnuts.Serve warm.
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