29/08/2023
Pumpki Soup with Roasted Vegetables
Even if you don't like pumpkins, please give this a try and trust me, you will love it!!!
�PUMPKIN SOUP:
Soup Base:
• 1⁄2 kg red pumpkin, with peel (3 cups chopped)
• 2 cups coconut milk
• 1 teaspoon dry thyme or 1 tablespoon fresh thyme
• 1⁄2 teaspoon dry rosemary or 1 stem fresh rosemary
• 1 small green chili, chopped
• 1 teaspoon rock salt
Toppings:
• 2 tablespoons pumpkin seeds, roasted
• 1⁄2 red bell pepper, cut into strips
• 2 tablespoons coconut slices
• Prepare coconut milk.
Method:
1. Chop the pumpkin into chunks. Do not take the peel off. Add it to a steamer and let it steam for about 20 minutes, until soft.
2. Once the pumpkin has cooled, place it in a blender, along with the coconut milk, thyme, rosemary, salt and chili. Blend until smooth.
3. Pour the soup into bowls, add the toppings from above and serve.
Tip: Do not re-heat the soup because we should never cook coconut or coconut milk on the stove.
Make sure you add rosemary and thyme to this soup, since they carry all the flavor. In case fresh is not available, use their dried versions.
ROASTED VEGGIES:
Veggies
• 1⁄4 cup chopped carrot
• 1/4 cup chopped green beans
• 1/4 cup chopped zucchini
• 1/4 cup corn
• 1/4 cup water
• 1⁄2 cup red or yellow bell pepper
• 1/4 cup purple cabbage or cabbage
• pinch of black pepper powder
• pinch of oregano
• pinch of thyme
• 1/4 teaspoon rock salt
Method:
1. Heat a clay pot. Add the veggies along with the water, except the bell pepper and purple cabbage to the pot. Cover and cook for 5 minutes on a medium flame until soft.
2. Add the remaining veggies along with the other ingredients except rock salt to the pot. Stir and cover for 3 more minutes until cooked.
3. Switch off the stove. Add the rock salt and stir well. Serve warm with the soup.
You can use any seasonal veggies available.
Recipe: