Well, I think it sounds better in Italian than a plain old pumpkin soup…If you’re freezing your butt in your part of the world as well, then I think this is the best recipe to salvation. Apparently !!!! this freezing weather has sort of motivated us to hit the gym more frequently than ever, simply because piles of warm clothing can’t act as a ruse forever..winters act as a catalyst to pile on the pounds as well.. which is why I came under a lot of pressure to cook something tasty and healthy.. we all know if it’s healthy it ain’t gonna be very tasty.. come on admit it.. So anyways.. I was going through all my recipe’s, my cook books and the internet looking for all the healthy/tasty recipe’s, which is when I stumbled on this recipe for ‘pumpkin soup’ by Ritu Dalmia. It’s in her cook book ‘Italian Khana’ and well, I gave it a try…… to a roaring success.. My husband couldn’t get enough of it, and since that day I’ve made this more than a dozen times.. You have to make this to believe it..
bwahaha..okay let’s be serious..
adapted from Minestrone di zucca | Pumpkin soup |Verona | – Ritu Dalmia’s Italian Khana
500 gms pumpkin peeled and cubed
1 large onion chopped
1 clove garlic minced
1 lt chicken stock/vegetable stock or just plain ol’ water
1 tbsp olive oil (the original recipe calls for 75 gms butter, but I adapted this to make a healthier version)
300 mls low-fat milk (use whole milk if you like)
1 pinch grated nutmeg
grated parmesan (optional)
salt & pepper to season
1/2 tsp paprika & 1/4 tsp chilly flakes (my addition. leave them out if you want)
Season the pumpkin cubes with salt, drizzle a bit of olive oil, place in a baking tray and roast in preheated oven at 200℃ for 20-25 minutes.
In a large saucepan, heat the oil and cook the onions till pink and add the garlic. and cook for another minute. Add the roasted pumpkin and stock or water and cook for another 10 minutes. Remove from heat and let the mixture cool a little.
In a blender puree the soup till it’s all reached a smooth consistency.
Pout back into the pan with the milk and heat again, seasoning with salt pepper, nutmeg and chillies if you’re using..
Okay, here’s another picture..