BLOOD CURDLING SOUP

INGRIDEENTS

▪ Pumpkin 500gms

▪Salt to taste

▪ White pepper 2gms

▪ Bay leaf 2gms

▪Honey 20ml

▪ Green cardamom 2gms

▪ Aromatic broth 2gms

▪ Curry powder 3gms

▪ Olive oil 50gms

▪ Carrot 50gms

▪ Leeks 20gms

▪ Celery 20gms

▪ Cheddar cheese 30gms

▪ Chilli oil few drops

▪ Pumpkin seeds 5-7 nos.

▪ Pumpkin skin 8-10 juliennes

METHOD

▪ Pre-heat the oven at 425°F.

▪ Cut the pumpkin into quarters and keep the seeds aside for garnish.

▪ Take a baking sheet, put the pumpkin pieces and drizzle with two tablespoons of the olive oil, salt and honey. Bake in a pre-heated oven until tender — 45 minutes to 1 hour. Cool until easy to handle.

▪ Remove the skin and blend it to puree in the food processor, till it reaches smooth consistency.

▪ Heat remaining two tablespoons olive oil in a large saucepan over medium flame, add green cardamom, bay leaf, celery, leeks, carrots slice, salt; cook for few minutes by stirring occasionally, until vegetables are tender (but not brown).

▪ Add salt, white pepper, curry powder; cook further, stirring often. Add aromatic broth and cooked pumpkin; bring to boil, then cover it with lid and simmer it and cook for few minutes.

▪ Remove from the fire and strain it to remove the whole spices.

▪ Put on flame again in a pan, add cheese and stir occasionally with help of whisker. Check the seasoning, remove from fire.

▪ Serve hot garnished with chilli oil, fried pumpkin seeds and fried pumpkin skin juliennes.