Bowls of sunshine!
My favorite soup…EVER. I’ve always enjoyed eating pumpkin, cooked the traditional Indian way. My family, not so much. So I just had to fix that, didn’t I? Now, as much as I loved this vegetable, I was skeptical about cooking it any other way. Anywhoo, fast forward, decided to roast the pumpkin, threw in garlic, onion, bit of carrot and tomatoes…and hello, now its a family favorite as well…yes, I’m taking a bow! 🙂
Pumpkin, this humble vegetable is incredibly rich in Beta Carotene, a powerful antioxidant; that improves eye health and helps getting that radiant skin! It can also protect your skin against sun damage. It has high content of immunity boosting Vitamin C, fiber, and potassium; all this together promotes heart health. As its a very low calorie vegetable, it is recommended for cholesterol controlling and weight loss diets. Another plus point?…Its easily available throughout the year.
Roasting the vegetables makes them soft , caramelized and infused with the flavours of olive oil, herbs and garlic. You’ll love the comforting, delicious aroma wafting through your house… The rich depth of flavor that comes through is truly incomparable. Coconut milk makes it luxuriously silky and finally, the lemon juice just makes it sing!
You can make the soup thick and creamy or, if you prefer a lighter consistency, just add some extra water or broth. I don’t skin the tomatoes as I like a bit of texture that comes through. You could certainly pass the soup through a sieve to make it really smooth.
This soup is a bowl of creamy dreamy comfort that’s simple to prepare, tastes amazing and is also so good for you! ♥ ♥
Prep Time : 20 minutes
Cooking Time : 50- 60 minutes (Including oven time)
Onion, cut in quarters – 2
Pumpkin, peeled & cubed – 500gms
Carrot, cut in quarters -2
Tomatoes, cut in quarters -2
Garlic, peeled – 6/7 cloves
Olive Oil – 2 Tbsp
Coconut Milk – 100ml
Cumin powder – 1tsp
Lemon juice – 1Tbsp
Salt & Pepper, to taste
Pre heat the oven to 180C. Toss all the vegetables in olive oil and roast for about 30 mins until tender.
Cool the vegetables and puree them in a blender until smooth. Add some water to thin the consistency. Heat the soup in a saucepan and season it. Once it comes to a boil, lower the heat. Gently stir in the coconut milk. Simmer for about 5 mins. Take it off the heat and add the lemon juice. Taste and adjust for seasoning.
Sprinkle some fresh coriander, top with croutons if you wish and savor! 🙂
Serves 4 generously