Roasted Pumpkin Soup
Serves 2
Ingredients:
820gm pumpkin, diced into half-moon pieces
1 onion, peeled and dice
8 cloves of garlic, peeled and smashed
450ml water
200ml fresh milk
1 sprig of fresh Rosemary
2 tbsp olive oil
salt and pepper to taste
Steps:
1. Preheat the oven at 150 deg C. Diced the pumpkin into half-moon shape pieces. Remove the seeds. Sprinkle a tablespoon of olive oil over the pumpkin. Roast it for 15 minutes with a sprig of fresh Rosemary.
2. When time's up, leave the pumpkin to cool. Remove the skin and cut it into cubes.
3. Heat a tablespoon of olive oil in a sauce pan. Saute onion and garlic for 2 minutes. Add the pumpkin and saute for another 3 minutes. Pour in 350ml of water and bring to a boil. Close the lid and leave it simmering for 8 minutes. By this time the pumpkin should be turn soft. Off the fire, and leave the soup to cool down a bit.
4. Pour the soup into blender and blend till smooth. Reheat the soup with 100ml of water and 200ml of milk. Add salt and pepper to taste. Serve hot.
No comments:
Post a Comment