ROASTED PUMPKIN & SALSA SOUP
Roasted Pumpkin & Salsa Soup is a creamy, filling and delish soup with the salsa topping. Perfect balance of sweetness and tanginess.
Ingredients
FOR THE PUMPKIN SOUP:
- 500 g pumpkin
- 1 tbsp olive oil
- 4 - 6 garlic cloves
- 1 tsp dried mixed herbs
- ¼ tsp coarse black pepper
- ¾ - 1 tsp salt
- 1 tsp cumin seeds
- 1 medium onion
- 1 tbsp lemon juice
- 1-2 cups stock, water
FOR THE SALSA:
- ½ cup finely chopped onion
- ½ cup finely chopped tomatoes
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped spring onion
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼-½ tsp red chilli powder
Instructions
PREPARATION OF PUMPKIN SOUP:
- Preheat the oven to 180°C.
- Cut the pumpkin into half and place it in an oven tray with the cut side facing up.
- Peel and cut the onion into chunks and add to the pumpkin.
- Peel the garlic and add to the pumpkin.
- Sprinkle herbs, salt, pepper and cumin seeds over the mixture.
- Drizzle with olive oil.
- Place the tray in the oven and let the pumpkin roast for 20- 30 minutes or till it is done and soft.
- Scoop out the pumpkin and put it in the blender.
- Add water.
- Process the mixture.
- Pour the soup into a pan and heat it over medium heat till it becomes hot.
- Add lemon juice and mix well.
- Serve topped with salsa.
PREPARATION OF SALSA:
- Mix all the ingredients for the salsa in a bowl.
- Add tablespoonful of the salsa to the soup and serve.
Notes
- You can steam or cook the pumpkin before making the puree. Make sure you peel the pumpkin first.
- Adjust spices according to your taste.
- Adjust the thickness of the soup according to your preference.