Recipe for a roasted pumpkin coconut soup flavoured with rosemary and ginger
Like I shared with you in my earlier post, I’ve kicked off a weekly Live Cooking show on Periscope in association with Twitter India. It’s called #TwitterTadka. It starts with a poll on Tuesday asking the audience what they would like me to cook for the episode on Wednesday.
Since I’m still reeling under the surplus pumpkin harvest from my kitchen garden, I decided to poll on Pumpkin Recipes.
The options were:
- Roasted Pumpkin Salad
- Roasted Pumpkin Soup
- Khatti Meethi Pumpkin Subzi
Roasted Pumpkin Soup emerged the winner with 55% votes.
This worked perfectly for me too, given the rainy and cold evenings these days. Pumpkin Soup has just the right amount of substance to pass off as dinner with a thick slice of toasted bread.
For this soup, I wanted to keep the flavours simple, relying on the oven roasted garlic and scent of rosemary infused into the pumpkin while roasting. I also wanted to ensure a beautiful presentation. After all, it was a live broadcast and not just me having a boring bowl of soup in my jammies!
The couple of slices of 2 day old bread were promptly put to use. Cubed, tossed in coconut oil and finely minced fresh rosemary, these were baked until crisp while the pumpkin was roasting. [I ALWAYS use the oven to full capacity.] These croutons had an intense rosemary fragrance, tasting quite delectable along with the soup. To prettify any dish, my vote always goes to edible flowers. Having a kitchen garden means I’m never far away from some pretty looking flowers. No garden? Fret not! Adding some fresh green herbs makes all the difference to presentation and aroma of the soup.
No oven? Toss the cubed pumpkin with rosemary and coconut oil and roast in a heavy bottomed pan for 20 minutes until fork tender. Don’t add water to the pan, because you’ll end up boiling the cubes instead of roasting.
Love Pumpkin? Get lot’s more pumpkin recipes here.
This recipe makes a hearty meal for 2, or a soup course as a part of a meal for 4.