soups ·
vegetarian ·
Roasted Pumpkin Soup
Ingredients
- 1/4-1/2 tsp olive oil
- 1/2 tsp grated ginger
- 1 cup grated pumpkin
- 4-6 garlic cloves
- 1 small onion sliced
- 1 small carrot sliced
- 1/4 tsp black pepper (can take less)
- Salt to taste
- 1 cup water
- 1/4 cup milk
Method
- Take a pan warm the oil then add the grated ginger
- Stir fry for few minutes on low flame ,so that the raw smell of the ginger goes .
- Can add few tbsp of water if the ginger starts catching the bottom of the pan
- Then add the grated pumpkin ,cloves of garlic sliced onion
- Stir fry for 7-8 minutes then add the sliced carrot
- Stir fry for few minutes then add salt to taste and the black pepper (can put a pinch if one does not like blackpepper)
- Stir fry for few minutes then add the water (can add more if required)and cook till done
- Can put in the pressure cooker by adding 1/2 cup water and cook to a whistle ,then let it open naturally
- Here its done in a pressure cooker .
- When done transfer to a grinder
- No need to add water in the grinder
- Grind to a smooth paste
- Next put it in a pan add the water
- Mix it in well and bring it to a boil
- When it starts bubbling
- Add the milk
- Mix it in
- Mix it in nicely on low flame and remove from the stove .
- Do not cook after adding milk .
- Done
- Garnish with chilli oil and dill leaves .
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