Roman Style Pumpkin Soup
by Tarla Dalal
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A version of the classic Roman soup. Pumpkins and leeks are puréed together to get a creamy, velvety soup. A dash of fresh mint adds that necessary flavour. Pumpkins are usually large vegetables. To make things a little easier, ask your greengrocer to cut a chunk off for you. The addition of potato gives a little thickness to the soup, but you can omit it if you are an avid pumpkin lover!
- Melt the butter in a pan and sauté the spring onions and garlic for 1 minute.
- Add the pumpkin and potato and sauté for about 3 minutes.
- Add the milk and 1 cup of hot water, mix well and simmer on a slow flame till the potatoes are cooked.
- Allow the mixture to cool completely and then purée in the blender.
- Combine the puréed mixture and thyme with 2 cups of hot water in a pan.
- Season with salt and pepper and bring to a boil.
- Serve hot, garnished with the mint.
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