ROASTED PUMPKIN SOUP

In a large kadai heat 2 tbsp. olive oil.

Saute 1 thinly sliced onions till it shrinks. Saute 2 clove garlic.

Add 2 cup (400gm) sliced pumpkin also add ½ tsp salt and ½ tsp pepper.

Saute for a minute or 2 till it changes color. Add 2 cup water and mix well.

Cover and boil for 15 minutes on medium flame. Cook the pumpkin well and allow to cool lightly. Transfer to the blender and blend to smooth paste.

Pour the prepared pumpkin soup into bowl and garnish with a tbsp. of cream.

Serve pumpkin soup sprinkled with black pepper or store in refrigerator for a week and enjoy when required.