Pumpkin Soup

Roasted Pumpkin Soup, its one of those classic soups you usually order at a restaurant. I wanted ro add a different twist to it to elevate its flavour. So i roasted the Pumpkin first with the flavourings, and added a touch of nuts with. Check out the ingredients. 

Ingredients: 

500 g Pumpkins - 2 Large white onions, sliced - 4 Garlic cloves -  The leaves of 1 Rosemary spring - 10 Almonds - 10 Cashews  - Drizzle of honey  - Drizzle of extra virgin olive oil - 1 Tsp Salt - 1/2 Tsp Pepper

Method :

Preheat the oven to 180*c

Peel the Pumpkin, remove the seeds and cut into medium small cubes.

In an oven roasting pan, add all the ingredients, and drizzle the honey on the nuts. Then Drizzle the olive oil on the vegetables, and season. Bake in the oven for an hour, stiring occasionally if needed. Transfer the the vegetables to a blender with some water, and scrap any remains from the pan. Blend until fully smooth. Pour the soup to a serving soup dish and adjust the soup consistency to your desire weather medium thick, or light thick by adding more water or broth. 

Garnish with edible flower petals or croutons, or lightly fried almonds.

Enjoy Doing It , And 

LOVE & ENJOY WHAT YOU DO..