Roasted Pumpkin Soup

• Preheat the oven to 180⁰ C.
• Remove the seeds from the pumpkin and clean it. Cut the pumpkin into 3 - 4 slices.
• Put the pumpkin slices in a roasting tray and pour 1 tablespoon of olive oil, salt and pepper powder over it. Place the tray in a preheated oven for about 1 - 2 hours until the pumpkin becomes soft and caramelized from the edges.

Note: You can remove the skin before roasting the pumpkin and make small slices to roast the pumpkin quickly, but removing the skin is easy after roasting as it becomes soft.

• Set aside the roasted pumpkin to cool slightly at room temperature meanwhile you can prepare other ingredients.
• Take a pan and heat 1 tablespoon of olive oil in it on a medium flame. When the oil is medium hot, add chopped onion, cashews and finely chopped garlic and fry it for about 5 - 7  minutes until the onion becomes translucent and soft, while stirring occasionally.
• Meanwhile onions and garlic are cooking, remove skin from roasted pumpkin, if not removed before roasting.
• Add coriander powder, cinnamon powder and red chilli powder to the onion and garlic, cook and stir continuously until it you will get a nice aromatic smell. Add 2 cups vegetable stock to it and let it boil, stirring occasionally.
• Turn off the gas when the mixture boils. Pour this boiled stock mixture and pumpkin into a blender and blend it to make a smooth and fine puree, be sure there are no lumps in the mixture.
• Sieve this mixed soup using a soup sieve, this will give you a really fine soup.
• If you want a slightly more thin soup, you can add 1 more cup of vegetable stock.
• Boil the soup it again.
• Healthy and delicious pumpkin soup is ready. Transfer soup to serving bowl. Garnish the soup with fresh cream and coriander leaves.

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