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Funasia Eshaa Green Valley
Creamy Roasted Pumpkin Soup

By: Admin
Region: Indian
Dish:Vegetarian - Soups


500 grams Pumpkin peeled and diced
1 cup Onions diced(125g)
4-5 cloves Garlic
10 -12 Almonds whole
10-12 Cashew nuts whole
1 tablespoon Honey
1 1/2 tablespoon Olive oil
1 Rosemary Sprig
1 teaspoon Salt
1 teaspoon Pepper
1 cup Milk
1 1/2 cup Stock / water


Preheat oven to 350F/180C

In a baking tray arrange the pumpkin, onions, garlic, cashews and almonds. Drizzle all over with oil and honey evenly. Season with salt and pepper and sprinkle rosemary on top. Bake for 50 – 60 minutes, till the pumpkin is soft.

In a blender add all the roasted ingredients along with milk and stock/water. Blend this till its smooth. You can adjust the consistency by adding a little extra liquid if required. Serve warm with a drizzle of cream on top.


Creamy roasted pumpkin soup is easy, healthy and made from blended roasted pumpkins. With almonds, cashews and rosemary, this is the perfect fall/winter soup. Can be easily made vegan by swapping milk for coconut milk.

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