Tuesday, August 10, 2010

Roasted Garlic and Pumpkin Soup

Serves 2
300g pumpkin peeled diced
1 stick celery chopped
2 tbsp vegetable oil
1 onion chopped
1 tbsp garlic ginger paste
1 tsp coriander powder
1 tsp curry powder
1 tsp turmeric powder
1 tsp chilli powder
1 vegetable soup cube
100g tomatoes chopped
Coriander leaves chopped for garnishing


Add oil in a pan, stir fry onion, garlic ginger paste, tomatoes, celery, pumpkin, curry powder, chilli powder, turmeric, coriander powder. Stir till pumpkin is coated with spices.

Add 1 bowl of water; soup cube let it simmer for 15 minutes. 

Turn off heat once pumpkin is cooked, add salt to taste.

Serve in soup bowls and garnish with coriander.

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