Roasted Pumpkin-Tomato soup with Potato toasties

Name: Roasted Pumpkin-Tomato soup with Potato toasties
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 cup red Pumpkin chunks; 1 fresh Orange; 1 cup Coconut milk; 1/4 cup freshly blended Tomato puree; 3-4 Garlic pods (crushed); 1 fresh red chilli (chopped); 1 teaspoon freshly crushed Black peppers; 1 tablespoon Butter; to taste Salt; 1 medium sized potato; 1 tsp butter; 1/4 tsp red chilli powder; to taste Salt; 2 tablespoon grated Mozzarella; 1 tbsp roasted Pumpkin seeds; as required Some cherry Tomatoes; as needed Some Mint leaves

Sabrina Yasmin @barak_kitchen

Riyadh

#ws3
It is a very delicious, creamy and slightly sweet and spicy soup made with red pumpkin, tomatoes ,orange juice and coconut milk. And for some crunchiness I served the soup with some potato toasties and cheese crumbs.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

20 min

2 people

Ingredients for soup
2 cupred Pumpkin chunks
1fresh Orange
1 cupCoconut milk
1/4 cupfreshly blended Tomato puree
3-4Garlic pods (crushed)
1fresh red chilli (chopped)
1 teaspoonfreshly crushed Black peppers
1 tablespoonButter
to taste Salt
Ingredients for potato toasties
1medium sized potato
1 tspbutter
1/4 tspred chilli powder
to tasteSalt
For cheese crumbs
2 tablespoongrated Mozzarella
For garnishing
1 tbsproasted Pumpkin seeds
as required Some cherry Tomatoes
as neededSome Mint leaves

Saved

Steps

20 min

1

Peel and cut pumpkin in thin pieces.
2

Dry roast them in a griddle until they are little soft and charred on both side.
3

Heat 1 tablespoon of olive oil in a pan and add in crushed garlic and chopped fresh red chilli.
4

Saute for few seconds and then add in roasted pumpkin.
5

Stir and saute for 3-4 minutes.
6

Add in salt, crushed black pepper and juice of an orange.
7

Cover and cook in medium heat until pumpkin become mashy.
8

Remove from heat and let the mixture cool down.
9

Blend it with 1 cup of coconut milk to make a smooth puree.
10

Transfer to the pan again and reheat in low flame.
11

Add in 1/4 cup of tomato puree. I used ready-made tomato puree. You can use fresh also.
12

Cook futher 3-5 minutes in low flame. Adjust the seasoning. The soup should be little sweet and tangy with a dash of heat from chilli.
13

Remove from heat. The delicious soup is ready now.
14

For potato tosties, peel and cut potato in cuboid shape.
With salt water boil the pieces until soft.
15

Heat 1 tsp butter to a pan.
16

Add 1/8th tsp of chilli powder to the butter and then put the boiled potato pieces and toast them until light golden brown.
17

Remove from pan. Your potato toasties are ready.
18

For cheese crumbs,take a non-stick pan and spread 1 tbsp of shredded cheddar cheese.
19

Heat in low flame until cheese starts bubbling and sides become little brown.
20

Remove from pan and set aside untouched. It will become crisp after cooling. Repeat the process to make other cheese crumb.
21

For garnishing,take 1 tbsp seeds from the pumpkin you used. Clean them well to remove any pumpkin masses from seeds.
22

Dry roast them in a pan in low heat until crisp. Now you can use them in soup as garnish. Pumpkin seeds are very nutritious and we shouldn't discard them. They also tastes good.
23

For serving, take a white deep bowl or dish. Place prepared potato toasties in the sides with some roasted pumpkin pieces and cherry tomatoes.
24

Also place cheese crisps and some mint leaves.
25

Pour prepared warm soup to a pot and serve with the garnished dish.Pour the soup to the dish just before consuming.