Pumpkin Soup

Soups any day are best tasted during winters as they are warm and comforting. The pumpkin soup that i have made is total comfort food and will calm you down after a hectic day at work/home. So tuck yourselves into your blankets and cosy up on the sofa and take charge of that remote to watch your favourite show with a bowl of some hot pumpkin soup for company!

Ingredients:

1/2 kilo pumpkin
1 onion
4-5 cloves garlic
1/2 cup cream
3 1/2 cups chicken or vegetable stock
Sea salt
Freshly ground black pepper
Nutmeg (optional)

Cooking Process:

1: Peel out the skin of the pumpkin and cut into medium sized pieces.

2: Take a non stick deep pan and fry the onions and garlic until they turn translucent. Do not fry them until golden brown. Add salt at this point itself to prevent them from burning.

3: Add in the pumpkin pieces, freshly ground black pepper, some grated nutmeg and fry on medium heat for about 10 minutes.

4: Pour 1 litre of chicken or vegetable stock into the pan and bring to boil.

5: Add in the cream and mix well for 2-3 minutes.

6: Set aside and allow it to cool.

7: Transfer the pumpkin mixture into a blender and puree in batches until smooth and cook for about 20-25 minutes on low flame.

8: Serve hot with a dollop of sour cream or double
 cream and fresh mint/coriander.

Tip:

You can use an electric hand blender if you have one and puree the pumpkin mixture in the pan itself while cooking. Makes your job easy!

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