Recipe – Pumpkin Soup

  • 1 medium size pumpkin-cut in even size cubes
  • 6-8 cloves garlic-crushed
  • 1 sprig fresh rosemary (Optional)
  • 1 tbsp olive oil
  • 1 ½ medium size white onion-chopped finely
  • 1 small carrot-cubed even size
  • 1 stick leek-cut into cubes
  • Salt and pepper
  1. Marinate pumpkin with olive oil, garlic, onion, carrot, leek, rosemary, salt and pepper and cover with a silver foil.
  2. Keep it for 15-20 min and bake in an oven on low temperature until vegetables are tender. Keep aside and cool, make a fine paste in a blender, put this in a stock pot, add vegetable stock to make it into a pouring consistency
  3. Boil it and adjust seasoning and serve hot with whole wheat crouton.

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