Roasted Pumpkin Tomato Soup |
Cuisine: Indian
Author: EasyRecipes .
Roasting the vegetables really brings out their flavour in this dish. The croutons are normally served with Bouillabaisse but also go very well with this dish.
- Vegetable Stock 150 ml
- Butter 3 Tablespoons
- Onions 1 Numbers
- Carrot 2 Numbers
- Olive Oil 1 Tablespoons
- Garlic 5 Numbers
- Leeks 1 Teaspoons
- Celery Chopped 1 Teaspoons
- Rose Merry ½ Teaspoons
- Crush Pepper ½ Teaspoons
- Basil (dry) ½ Teaspoons
- Pumpkin 250 Grams
- Tomato 250 Grams
- All Purpose Flour 1 Teaspoons
- Salt To Taste
- Take a bowl add dry basil, rose merry, crush pepper salt, chopped celery, leeks garlic, pour some olive oil mix it well,
- in this add tomatoes (cut them into half), pumpkin also cut them into small pieces,
- add carrot, onions, mix it well transfer in to baking tray put it into oven cook for 45 minutes @ 160 C till pumpkin and tomatoes soft. Heat butter add all-purpose flour cook this till raw flavor is gone,
- add vegetable stock, roasted pumpkin & tomato puree, mix it well once this come to boil add sugar,
- and finis of with cream soup is ready.
- Serve this hot with toast.
Recipe by Mithila.net at http://www.mithila.net/salads/soups/roasted-pumpkin-tomato-soup-9690.html
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