Roasted Pumpkin Soup op

Whenever I read about any soup in a blog or watch a food channel, I get deeply tempted to try that at home. But Neha and Sanjeev  are fond of only clear soups. But I have requested them to try all kinds of soups atleast once and I have promised that I shall not make it again. This was one such trial. If you love the taste of caramelized onions, you are sure to love this, I can assure you of that. If you are not, you can try it atleast once thinking that it is quite healthy and involves hardly any fat, it is just full of goodness of red pumpkin. As you all know, pumpkin is rich in fibre, potassium, anti oxidants and vitamin C, but at the same time low on calories. It helps to keep your blood pressure in check and is very good for your eyesight. And most importantly, pumpkin promotes a healthy complexion, helps reduce hair fall and nourishes your hair and decreases the risk of obesity and helps to maintain a healthy body weight. Aren’t these reasons enough to try this once?

Ingredients:

• Red pumpkin 250 gm
• Onion 1 medium
• Garlic cloves 4-5
• Salt to taste
• Milk 1/4 to 1/2 cup
• Pepper powder as required
• Oil 1 tsp
• Finely chopped spring onion/coriander leaves/parsley 1 tbsp

Method:

• Peel and wash the pumpkin, onion and garlic. Slice the pumpkin and onion roughly.
• Heat oil in a grill pan and grill the pumpkin, onion and garlic along with some salt till the veggies become soft and attain a nice golden roasted colour**.

• Remove from fire and allow it to cool. Blend it in a mixer along with some water.
• Simmer the mixture in a sauce pan for 2-3 minutes. Add more water or vegetable stock to attain the desired consistency.
• Switch off the fire and add milk or cream.
• Garnish with pepper and finely chopped coriander or parsley leaves or spring onion greens.
• Enjoy a big bowl with some salad or can assort it with a slice or two of freshly baked bread. 

Notes:

• **Alternatively, you can roast the veggies in a greased baking tray in a preheated oven at 150-160 degree celsius for 20-25 minutes or till the veggies appear roasted.