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.