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
Thick Coconut Milk 2tbp
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