Name: Roasted Pumpkin Soup recipe by Maria George at BetterButter
Cook time: 70 min
Total time: 70 min
Yield: 3
Ingredients: 250g pumpkin cubed; 1 sprig Curry leaves; 1 tbsp Coconut/ any other oil; 2 Onions chopped; 4 Garlic cloves chopped; 1 tsp Coriander powder; 1/2 tsp Chilli powder; 3 cups Stock; 2 tbsp refined Oil; 2 tbsp grated Coconut; 3-4 Curry leaves; Salt & pepper to taste

Ingredients Serving: 3

250g pumpkin cubed
1 sprig Curry leaves
1 tbsp Coconut/ any other oil
2 Onions chopped
4 Garlic cloves chopped
1 tsp Coriander powder
1/2 tsp Chilli powder
3 cups Stock
2 tbsp refined Oil
2 tbsp grated Coconut
3-4 Curry leaves
Salt & pepper to taste

Instructions

Sprinkle curry leaves, coconut oil and salt over pumpkin. Roast in oven at high heat for an hour.
Add 1 tbsp. oil to a pan and saute onion and garlic. Now add coriander and chili powder.
Stir and add pumpkin along with salt. Cook covered on low flame by stirring for every 10 minutes.
Turn off the flame and upon cooling blend to smooth puree.
Fry fresh coconut and curry leaves in oil and pour this over the soup.

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