Saturday, February 14, 2009

Roasted Pumpkin and Pepper Soup

I always love to try new soup recipes using a varied variety of vegetables. I tried roasted pumpkin and pepper soup this weekend and it was a great comfort during the cold weather week.

2 cups cubed pumpkin or squash
1/2 cup red pepper (use green pepper or capsicum if red pepper is not on hand)chopped into big pieces
1/4 cup onion chopped into large pieces
1 cup milk
1 teaspoon chopped coriander leaves or parsley leaves
1/4 teaspoon cumin powder
1/2 teaspoon red chili powder
salt for taste

Roast the cubed pumpkin, pepper and onions on all sides till they slightly caramelize(or get a lighr brown color). They can be roasted in the oven or on a grill or a tava. Grind with milk, chili powder, cumin powder into a smooth paste. Add the chopped coriander leaves or parsley. Get the soup to a boil and serve hot.

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