In our bid to make up for all the sweet and fried stuff we end up eating during the day, our preferred guilt-laden dinners are restricted to a soup and/or a salad and some toast mayhaps.  It is difficult to keep butter or cream out of soups in our household, but the goodness of pumpkin balances it I am hoping! So here’s the deal:

Ingredients:

  • Pumpkin: 150 gms, chopped into thick 1″ blocks 
  • Carrot: 1 pc, chopped coarsely
  • Rosemary: dried/fresh needles, 1 tsp
  • Parsley: dried/fresh, 1tsp
  • Garlic: 2 cloves, chopped or smashed 
  • Butter/ olive oil: 1 tbsp
  • Salt and pepper to taste

Method:

  • Boil the pumpkin and carrot with adequate water (to immerse vegetables) and some salt in a pressure cooker (medium flame, 3-4 whistles)
  • When the vegetables cool down slightly, transfer to a blender along with some of the water and blend to smooth consistency
  • Heat butter/ olive oil in a pan, add garlic and herbs till they release aroma
  • Add the pumpkin paste and simmer for 2 mins
  • Blend in the cream, turn off the heat.

Serve with garlic toast on the side.