Roasted Pumpkin Soup

Today is Labour Day. Getting a chance to rest at home makes me think of cooking a light and simple meal. Instead of cooking rice or noodle, I go for soup today. Yes, just soup for today's lunch. Roasted pumpkin soup can be a very fufilling meal on its own. By the way, it's a good choice for detox meal too. Sounds great, right?


Roasted Pumpkin Soup
Serves 2

Ingredients:

820gm pumpkin, diced into half-moon pieces
1 onion, peeled and dice
8 cloves of garlic, peeled and smashed
450ml water
200ml fresh milk
1 sprig of fresh Rosemary
2 tbsp olive oil
salt and pepper to taste

Steps:


2. When time's up, leave the pumpkin to cool. Remove the skin and cut it into cubes.

3. Heat a tablespoon of olive oil in a sauce pan. Saute onion and garlic for 2 minutes. Add the pumpkin and saute for another 3 minutes. Pour in 350ml of water and bring to a boil. Close the lid and leave it simmering for 8 minutes. By this time the pumpkin should be turn soft. Off the fire, and leave the soup to cool down a bit.

4. Pour the soup into blender and blend till smooth. Reheat the soup with 100ml of water and 200ml of milk. Add salt and pepper to taste. Serve hot.