MASALA CHAI

/Contemporary South Indian Cuisine

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Roasted Pumpkin Soup

Roasted Pumpkin Soup

Butternut Squash                                         1cup(remove skin and chop into large pieces)

Onion                                                            1 small

Ginger                                                           1 inch piece (chop)

Curry leaves                                                1sprig

Hot water                                                      2cups

Salt                                                               1/2tsp

Ghee                                                             1tsp

Thick Coconut Milk                                   2tbp

Method

Heat the ghee in  deep pan

Add the chopped onion, ginger and curry leaves Saute for 5 minutes on medium heat. Add the pumpkin, sauté 5 more minutes.

Now add the hot water, cover and cook till all ingredients are tender.

Cool well, blend, return to pan.

Just before serving, reheat the soup, serve hot ,topped with coconut cream

Garnish with chili flakes

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