Roasted Pumpkin & Mushroom Soup

To be honest, this is not my invention. I just love soups – they’re such a life saver! Just keep them in the refrigerator and heat them up whenever hunger strikes especially you’re too lazy to make something from scratch. It’s healthy and guilt free, you can keep making new concoctions every other week and store it in the fridge. For summers, try the soup chilled and fill your tummy!

Just like every story has been told so far, most of the recipes have been cooked and tried over the years; and all that we do is either we keep trying and improvising, which in turn helps us remember the good old time when our friends and family had taught us these wonderful recipes.

I enjoy cooking – as it gives me an immense sense of happiness and satisfaction of feeding family and friends.

My mum taught me two simple soups – Cabbage Soup and Pumpkin Soup that are ideal for any weather – especially when you’re down with a nasty flu.

I just improvised them as I keep watching cookery shows on the telly.

So here’s my little version of Pumpkin Soup which I roasted in the oven along with a few other veggies thrown in.

For those of you who have finicky eaters in the family (don’t we all do!) and want to mask pumpkin in the meal, this could be a good way of feeding them with a nutritious soup! 😉

Ingredients

Pumpkin slice – 150gms – 200gms (depending on the no. of people) – cut in big cubes

Mushrooms – 1/2 a pack – halved

Onion – 1 medium size – quartered

Tomato – 1 large – quartered

Celery – 1 stock with leaves – chopped

Large Garlic flakes – 3 -4 no.s

Olive Oil – 2 -3 tbsp

Dried herbs – 1 tsp

Salt & Black Pepper – to taste

Butter – 1 – 2 tbsp

Grated cheese – 1/2 cup

Water/ chicken stock – as desired – you can use a bottle for measurement

Method:

1. Clean, wash and cube all the veggies in large portions. If you cut them too small or fine, chances are they might burn/ charr in the oven. 

2. Add olive oil, dried herbs, salt and black pepper and coat all the veggies with hand and set aside.

3. Place them in a pre-heated oven set at 180 deg for 15 – 20 mins.

4. Cool and blend.

5. Heat butter in a large saucepan and pour in the blended veggies.

6. Cook well and pour water/ chicken stock.

7. Bring to a boil and switch off gas.

8. Pour in large coffee mugs or soup bowls, garnish with grated cheese and serve hot.

Simple, isn’t it? 🙂

What’s your quick fix recipe?

Have a similar recipe that comes handy when you’re down with a flu? Share it with us at The Lifestyle Portal.

You can send your super simple and soothing recipe to tanya@tanyamunshi.com with good high resolution pictures and we’ll publish it!