WINTER SOUPS

My latest passion is to experiment with SOUP RECIPES There is nothing like a warm, wholesome soup on a cold winter evening.I personally like to make a meal out of soup- maximum a bread slice with it. I am innovating with fresh winter veggies and PUMPKIN tops my list of favorites.


SPICY ROASTED VEGETABLE SOUP

Ingredients                                                                      

1. pumpkin (with peel) , big dices-200 gm
2. carrot, big dices- 1no.
3. onion, cut in two halves-1no
4. garlic-3cloves
5. basil leaves,finely shredded
6. apple cider vinegar-1tsp
7. rice wine vinegar-1/2tsp
8. red chili sauce-1tsp
9. honey-few drops
10. olive oil-1tsp

For marinade

1. fresh red chili-1no.
2. lemon-1/2 with rind(deseeded)
3. honey -1tsp
4. dry oregano- 1/2 tsp
5. olive oil- 2tsp
6. salt to taste

METHOD

1. Blend red chili and lemon with rind in a food processor. Mix rest of the ing. for the marinade and churn to a smooth paste.
2. Coat diced pumpkin and carrots with the marinade.
3. Pour tsp of oil over onion and garlic. Roast the vegetables in hot oven at 120C for 10 to 15 mins, till vegetables start taking brownish hue.Scoop out pumpkin flesh from the rind. 
4. Reserve a part of roasted carrot and pumpkin. Liquidize rest of the vegetables in a blender, adding 2 cups of water. Strain the soup in a saucepan and let it simmer for a while.Add all seasonings and sauces.
5. Just before serving add shredded basil.Check for seasonings. Chop reserved carrot and pumpkin into cubes.
6. Pour hot soup in bowls and top with roasted vegetable cubes.. 

NOTE- can substitute fresh red chili with chili flakes.

This is a delightful tangy soup with a fusion of western style and asian condiments-quite suitable to Indian pallet. I hope that everyone tries the recipe and post their views.