Roasted Pumpkin Soup
By Nmami Agarwal
This rich and creamy pumpkin soup would be a welcome addition to your holiday table. It’s thick, scrumptious and healthy at the same time. The most amazing thing about pumpkin is that, once roasted, it becomes soft, rich and aromatic. Roasting also gives pumpkin a deep caramelized flavour that is utterly delicious.
Pumpkin is power-packed with many vital nutrients making it a powerhouse of health. It’s rich in Vitamin A, Lutein, and Zeaxanthin that is good for your eye-sight. Pumpkin is also rich in Vitamin C, which helps boost your immunity to a great extent. Garlic is well known for its effects of lowering bad cholesterol, and cinnamon can help your body manage blood glucose levels optimally.
- 1 tsp Olive Oil
- 60 gm Pumpkin
- 20 gm onion, chopped
- 3-4 medium garlic cloves, pressed or minced
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Tiny dash of cayenne pepper (optional)
- 20 ml low fat milk
- 1 tsp raw pumpkin seeds to garnish
Calories – 97 Kcal
Carbs- 8 gm
Protein- 3 gm
Fat- 2 gm
- Preheat the oven to 200 degrees C.
- Cut your pumpkin in half or into fourths. Brush some oil over the pumpkin and on a baking sheet, sprinkle with salt and pepper.
- Roast the pumpkin for 30-45 minutes, or until the pumpkin is tender Remove from the oven and allow it to cool five minutes.
- Put the roasted pumpkin into a food processor and make smooth puree by adding 20ml of milk.
- Meanwhile, in a sauce-pan, shallow fry onion, garlic and ground cinnamon. To it, add the pumpkin puree and simmer for 5-7 minutes. Add salt and pepper and turn off the flame.
- To assemble the soup, ladle the soup into bowls and garnish with pumpkin seeds.
Over to you
A delightfully healthy version of pumpkin soup will ensure that it is liked by all the members of family. Give this recipe a shot, and enjoy the tremendous health benefits packed in one bowl.
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