Roasted Pumpkin soup | Peele kaddu ka soup
Smooth, creamy, luscious, a heart warming roasted pumpkin soup | Peele kaddu ka soup is flavoured with ajwain/ carrom seeds/ thyme, made using roasted pumpkin, laced with a dash of creamy coconut milk, for a light but filling meal. This is vegan and gluten free too.
Servings 2
Ingredients
- Pumpkin peeled and chopped in cubes 250 gms
- oil 1 tsp
- Salt 1/4 tsp
- Thyme/Ajwain/carrom seeds 1/4 tsp
- Spring onion greens 25 gms
- Carrots 6 gms
- Onions finely chopped 5 gms
- Coconut milk 40 ml
- Almonds 4
- Water as required
- Chilli flakes to garnish
Instructions
- Preheat the oven at 180 degrees for 10 minutes.
- Toss pumpkin in salt and thyme/ carrom seeds and arrange it on a baking tray.
- Roast this in preheated oven for 7 to 8 minutes. Set aside.
- In a thick bottom pan heat oil. Add carrots, spring onion greens, onions and almonds.
- Saute it for a while and add roasted pumpkin to it.
- To this add coconut milk and water. Bring this to boil and simmer it for few minutes.
- Switch off the flame and cool it.
- Blend it in a mixer jar. Serve this with chilli flakes.