PUMPKIN SOUP

I am posting the pumpkin soup, as we make.
My aunt suggested that, we can add 2 tbs of well cooked
mysore dal, while we blend the pumpkin. This will reduce
the sweetness of the pumpkin. Thanks. Kugan98


PUMPKIN SOUP

Ingredients:

300 grms pumpkin skinned and chopped
1 large white onion chopped
3 pips of garlic smashed
2 tbs extra virgin olive oil
1 bay leaf
1 tbs dry thyme
¼ tsp cumin powder
¼ tsp curry powder (optional)
Freshly ground pepper powder
Salt to taste
½ cup heavy cream
3 cups of vegetable stock. Less or more according to thickness needed

Method:

Pre heat oven to 200 degeress C
Mix the onion, garlic and thyme in olive oil.
Add in the chopped pumpkin, pepper and salt and mix well.
Spread this mixture in a baking tray, with the bay leaf and roast for about 20 minutes.
Stir in between once or twice. It should have been tender by now.

Remove from the oven and transfer to a cooking pot.
Add in the vegetable stock, cumin powder and curry powder.
Simmer for about 10 minutes. Taste for seasonings.
Now remove from the stove, discard the bay leaf.
Let it cool a little. Then puree the soup in a blender.
Before serving reheat the soup and mix in the heavy cream.
Serve hot with bread.