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Roasted Pumpkin Tomato Soup
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.
Ingredients
- 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
Instructions
- 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.
