Roasted pumpkin and carrot soup

Pumpkin is one vegetable I've never really cared for. Little did I know that it could be made into such delicious food! I had pumpkin soup for the first time just a few weeks back at the newly-opened Le Ciqrue at The Leela hotel in Delhi. The New York restaurant certainly lived upto my expectations, and I'm glad to have discovered a new love...the pumpkin! Though the soup I had there was a pumpkin-only soup, I tried a pumpkin-carrot version at home. It was simply divine! Roasting the vegetables adds a deliciously sweet flavour to it. Next time I think I should add some ginger to it as well. A must-try for every pumpkin-hater like me.

 

For 4 servings: 

1 cup pumpkin, diced

2 carrots, roughly chopped

1 onion, roughly chopped

2 cloves garlic, peeled

1 tbsp olive oil

100 ml milk

1 tbsp cream

salt 

pepper

Preheat oven to 200 C. 

Place the chopped pumpkin, carrots, onion and garlic on a lined baking sheet, and spray with olive oil. Alternatively, toss the vegetables with a tablespoon of olive oil, and then spread on a baking sheet. Roast in an oven for 15-20 mins.

Place the roasted vegetables in a pot, add enough water to cover them, and boil for 10-15 mins. Puree all the vegetables with the water in a blender. Return to the pan, add the milk, salt and pepper, and bring to a boil while stirring. Feel free to add more water if you prefer a thinner soup. 

Serve hot, garnished with cream and parsley. 

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