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.