This soup is so flavourful as the pumpkin pieces are roasted in oven before making the soup. It will make a super filling appetizer to any meal. Or just have it for your evening 3 PM hunger pang, or serve it up for dinner. I make it once in a while when I feel very hungry. This is part of the paleo meal plan #1 I have posted. I also served Oven Roasted Veggies and Cream cheese platter along with this.
Pumpkin – A small wedge
Garlic -2-3 pods
Ginger – a small piece
Tomato – 1
Salt -to taste
Green Chilly – 1
Place the wedge of pumpkin on a baking tray and bake in a 200C oven until it is soft and fork tender.
Remove the skin and mash the pumpkin.
In a pan add ghee and add onion, garlic, green chilly and ginger.
Sauté until golden.
Add chopped tomatoes and fry.
Add the roasted and mashed pumpkin and cook for a minute.
Add a cup of water, salt and cook until water starts boiling.
Reduce flame, cover and cook for two minutes.
Switch off flame and allow the mix to cool.
Take it to a mixer and grind it to a smooth soup.
Pour it through a strainer to get a smooth soup.
Serve it hot or warm.
Disclaimer: I am not a nutritionist or a dietitian. The recipes and ideas I share are the part of vegetarian paleo diet I have been following. I wouldn’t say that this is authentic paleo as paleo consists of meat and very less milk. This one is for those vegetarians who don’t even consume eggs.
Take a look at my Vegetarian Paleo Recipes for an idea of what to cook for the diet.