Kathmandu:

The chilly winter days brings a perfect excuse to devour on a hot bowl of soup. When it is prepared with the wholesome goodness of pumpkin it does not only become a delicious option to get rid of your hunger pangs but also has health benefits that make it irresistible. Chef Saroof Mansoor of 1905 Restaurant who has been involved with the restaurant for last five years and serving scrumptious continental cuisine shares the recipe of the very famous Roasted pumpkin soup.

Roasted pumpkin soup

Ingredients

• Butter 30 gm / Ghee 15 gm

• Finely chopped onion 100gm

• Ripe pumpkin 300 gm

• Potato 50gm

• White stock 750ml

• Couple of bay leaves and parsley stem put together in a fine muslin cloth or dip strainer

• Fresh cream 40ml

• Salt and pepper to taste

• Seasoning: a mixture of – pinch of thyme, pinch of peppercorn, and 7-8 cloves deflowered

• Garnishing: chopped walnuts

Preparation Method

For white stock:

• Chicken white stock: water (stock) of boiled chicken

• Vegetable white stock: water (stock) of boiled vegetables like cauliflower/green beans/potato

Soup:

• Peel the pumpkin and potato and cut into little cubes 

• Rub with oil, salt and crushed pepper

• Put it into oven for 20 minutes (if you don’t have an oven heat a thick pan for 5 minutes then put the pumpkin and potato, lower the heat to minimum, partially cover, or use a microwave.)

• When cooked and done, cool it and puree

• Heat a pan, melt butter, sauté onion till translucent (very light brown)

• Add pureed mixture and stock.

• Let it boil, simmer and skim as necessary

• Add the seasoning and strain

• Add the cream

• Garnish with walnuts and serve hot

• Enjoy your soup!!

Serves four