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
