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Pumpkin Soup

Asparagus Soup
August 29, 2018
Chicken Clear Soup
August 29, 2018

Asparagus Soup


  • 1 medium size pumpkin-cut in even size cubes
  • 6-8 cloves garlic-crushed
  • 1 sprig fresh rosemary
  • 1 tbsp olive oil
  • 1 ½ medium size white onion-chopped finely
  • 1 small carrot-cubed even size
  • 1 stick leek-cut into cubes
  • Salt and pepper


Marinate pumpkin with olive oil, garlic, onion, carrot, leek, rosemary, salt and pepper and cover with a silver foil. Keep it for 15-20 min and bake in an oven on low temperature .Until vegetables are tender. Keep aside and cool, make a fine paste in a blender, put this in a stock pot ,add vegetable stock to make it into a pouring consistency boil it and adjust seasoning and serve with herbed whole wheat crouton serve hot.