Pumpkin soup with roasted garlic

The deep orange color of pumpkin plays an important role in autumnal cooking and, of course also in Indian food.

Cut a small pumpkin of approximately 600 grams in quarters. Remove the seeds. Put them on baking paper. Add a

whole garlic, cut in halves, and put on the baking paper. Add a drizzle of olive oil. Cover and bake Bake in the oven at 180° for approximately 45 mins, until tender. Remove the meat from the skin. Squeeze the garlic out.

Put everything in a pan. Add a few stems of fresh coriander, 1/2 teaspoon of turmeric, 1 chili and 700ml of water. Heat the pan and boil for 15mins. Blend. Taste, add pepper and salt. Serve with fresh parsley ( cream is optional).

Perfect starter for an Indian dinner.


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