Rosted Pumpkin Soup

Luxuriously creamy, rich and comforting rosted pumpkin soup, infused with Indian spices, served right in the pumpkin shell is a true taste of autum and a delight.

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Serves 2 4

  • 1 chopped pumpkins
  • ½ chopped apple
  • 1 medium carrots
  • ½ onion
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp chili powder
  • ¼ tsp garam masala
  • pinch of turmeric
  • 3 garlic cloves (crashed)
  • 1 tsp ginger finely chopped
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 cup vegetable broth
  • 1 cup water (or more- depends on consistncy you like)
  • ½ cup coconut milk
  • pumpkin seed for garnish
  • coriander or other fresh herb for garnish
  • Preparing time: 10-15 minutes
  • Cooking time: 20 minutes

How to make Rosted Pumpkin Soup:

  1. Preheat oven to 425 F. In a oven proof bowl combine pumpkin, carots, apple, olive oil and spices. Toss well.
  2. Spread in single layer. Roast/bake for 30 minutes or until tender.
  3. Heat oil in a large saucepan over medium-high heat. Add onion , garlic and ginger. Saute until golden brown. Add 1 cup of water and cook for 10 minutes.
  4. Transfer rosted pumpkin with other ingredients and sauted onion to a blender. Add broth and blend until smooth.
  5. When done transfer to the pot, add coconut milk, stir in salt, and black pepper to taste. Cook on low flame for additional few minutes.
  6. Transfer soup to serving bowl or big pumpkin shell and impress your guests even more by festive serving. This soup is absolutely delicious! Serve the soup with naan, roti or paratha. Everybody will ❤️

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