Roasted Pumpkin & Kashmiri Chilly Soup
Roasted pumpkin soup is a very popular one. The twist in this recipe is the addition of red chillies to make it easy for the Indian kitchen. The second reason is the use of thinly sliced pumpkin to speed up the roasting process and thereby save time and power.
pumpkin - 500 gm
veg oil or olive oil - 1 tbsp
salt - 1/2 tsp
parmesan or any other meltable cheese - few shavings as seen in the image above
sage leaves or curry leave for garnish
serves - 3
water - 150 ml
whole Kashmiri chillies - 4
Preheat oven at 200C and then place the thinly cut pumpkin placed in a baking pan into the oven. Sprinkle oil and salt. Pour the water into the tray. Bake for 25 to 35 minutes. Once done, take the pan out of the oven and let it cool down. Scoop the flesh from the skin and place it in a blender. Meanwhile, cut the chillies lengthwise and remove the seed. Cut into more thinner strips. Add half of the chillies into the blender and blend it into a smooth paste. Add water while blending, until you get a smooth pouring consistency.
Take 3 ramekins or other oven proof soup bowl and pour the soup equally into the three bowls. Grate the cheese on top and place few strips of the chillies. Garnish with sage leaves or curry leaves and place it in the oven at 200C for 3 minutes or until the cheese melts. Serve warm with bread or as such.