Ariso Recipes
Garam Masala Roasted Pumpkin Soup
Last update date: February 24, 2012
Experience the warmth of Garam Masala Roasted Pumpkin Soup. Tender kabocha squash, roasted to perfection with aromatic garam masala, is blended into a creamy, flavorful soup. Savor the comforting flavors of this delightful dish, garnished with fresh cilantro leaves.
10 minutes.
Indian
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Ingredients
4
How To Cook?
1
Preheat the oven to 400ÔøΩf (200ÔøΩc).
2
Cut the kabocha squash (petha kaddu) into halves, remove the seeds, and cut it into small cubes. place the squash cubes on a baking sheet.
3
In a small bowl, combine garam masala and olive oil (jaitun tel). drizzle this mixture over the squash cubes, ensuring they are well coated. roast the squash in the preheated oven for about 25-30 minutes or until it becomes tender and slightly caramelized.
4
While the squash is roasting, heat a little oil in a large pot over medium heat. add finely chopped onion (pyaaz), minced garlic (lehsun), and grated ginger (adrak). saute them until the onion becomes translucent and aromatic.
5
Once the roasted squash is ready, add it to the pot along with vegetable stock (sabzi ka stock). bring the mixture to a boil and then reduce the heat to simmer for about 10-15 minutes, allowing the flavors to blend together.
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