Pumpkin rich in many Vitamins and Minerals a
wealthy source of antioxidants, can be
consumed in many way .
I always love to make anything from scratch,
and don’t prefer the use of canned food in any
form.
Sweets,pies,cakes,and many more to add l,can
be made with this lovely yellow vegetable.
I have posted many recipes with pumpkin,and
a lovely fresh drink with pineapple.
This soup is an addition to it .
Roasted the garlic and pumpkin ,in the oven
with a drizzle of olive oil and combined with
only leeks ,it was a lovely creamy soup for
dinner!Adding extra cream to serve is your
option.
To the recipe now
INGREDIENTS
200 gm pumpkin cubes (use the peel if you like)
3-4 cloves of garlic
2 tsp olive oil ( to drizzle for roasting)
1 leek chopped/ spring onions
White pepper or black pepper ( to your taste)
1/4 tsp grated nutmeg
Salt to taste
1 tsp butter
METHOD
First roast the pumpkin,garlic,drizzled with
olive oil in a very hot oven till the pumpkin is
soft.
Mash it well preferably in a mixer.
Heat butter in a pan,add the chopped leeks and
sauté for few minutes . Add the pumpkin puree
and 3-4 cups of water,with the rest of the
ingredients , and cook till it reaches a boil and
remove from fire.
You can add lime juice if you like, once you
remove from fire.