A delicious and healthy soup smooth like silk prepared with roasted pumpkin flavored with garlic, nutmeg, oregano, sprinkled with lightly toasted green pumpkin seeds and served laced with saffron.
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Yield / Serves
Olive oil, - 10 ml
Red pumpkin- 1.5 kg
Yellow onion, sliced-01 no.
Garlic cloves, pressed or minced-08 nos.
Saffron Broiled- 01.5 gm.
Nutmeg, grated-1/4th tsp
Cumin powder- 1/4th tsp
Ground dried oregano- 1/4th tsp
Saffron Broiled- 02 gm.
Vegetable stock- 05 cups
Salt- to taste
Green Pumpkin seeds (Pepitas) , lightly toasted-20 gm.
Saffron, Broiled- Â½ gm.
Preheat the oven to 400â—¦ degrees F and line a baking sheet. Peel, scoop the pumpkin seeds and cube the pumpkin. Keep the pumpkin seeds aside and it may be used for some other recipe.
Brush olive oil over the flesh of the pumpkin cubes, sliced yellow onion and garlic cloves. Place it in the baking sheet for 20 minutes. Set it aside to cool for a few minutes.
With a blender, blend the pumpkin flesh, Sliced Yellow onion, garlic cloves, broiled saffron, nutmeg, cumin powder, ground dried oregano and freshly ground black pepper. In a nonstick soup pan add the puree and pour in the vegetable stock. Add salt.
Taste and adjust seasonings if required. Ladle soup into individual soup bowls. Sprinkle pepitas over the soup, lace it with broiled saffron and serve very hot.
About the Author: Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.
She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.
Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.
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