This being my first post this year, wishing all my readers a healthy and blessed New Year!
I've been away from blogging for a couple of months now. But rest assured I've been busy. The last year I have been pursuing an old passion of mine very keenly- Organic Gardening. Happy to report I've been quite successful in nuturing a cozy herb collection and a few veggies as well. It has been a great learning experience I will be posting pictures soon.
This month for the Secret Recipe Club I was assigned Julianne's blog Adventures of Kitchen Ninja. As I browsed through Julianne's blog I was delighted to find that she shares a passion for gardening as well! I spent a lot of time going through her recipes and I found it very difficult to settle with one. All of them seemed very inviting. Finally I decided to prepare Red Pepper Pumpkin Soup and I am really glad I did! It turned out to be such a delectable, nutritious and bright looking soup! The combination of red pepper, pumpkin and sweet potato gives a lovely blend of flavours along with the colour. I kept to the recipe, just added a wee bit of cilantro to give a tinge of green and a touch of fresh herbs.
Red Pepper Pumpkin Soup
3 cups cubed pumpkin
3 cups chopped red bell pepper
1 1/2 cups chopped sweet potato
1/2 cup sliced green onion/spring onion
1 teaspoon ground cumin
3 garlic cloves
salt to taste
1-2 tablespoons olive oil
5-6 cups stock
1-2 tablespoon butter
Freshly chopped cilantro (coriander)
- Toss the first 8 ingredients on a baking tray, drizzle with olive oil and roast for about 30 minutes or until tender.
- Place the roasted vegetables in a soup pot with the stock and bring to a boil. Lower the heat and cook till all the flavours are well combined.
- Remove from the heat, cool and puree in batches until smooth. At the last pulse add the freshly chopped cilantro.
- Stir in the butter and serve.
- Serve best with grilled cheese or green salad.
Hoping hard that my pumpkin ripens well so I can try to make this :). Thanks for sharing, Shirley!ReplyDelete
Your recipe is in a way broadly similar to the sambhar I make with the first 3 ingredients and along with fenugreek and green chillies it makes our fried sambhar worth a try!ReplyDelete
Ok coming to my doubt ..what constitutes the chinese spice ?and what are green onions? thanks in advance!do poke when you have replied!
The soup sounds wonderful - and I have the ingredients!ReplyDelete
Guess who had your blog???? ME! ;-) Hope you like my post, and that you are having a great Reveal Day!ReplyDelete
Nice to "meet" you...
This soup looks and sounds fantastic! Happy "reveal" day!ReplyDelete
I have always heard that pumpkin and sweet potato go well together in savory dishes, but I've never gotten the chance to try it! The soup looks delicious :)ReplyDelete
Happy reveal day.
Glad to see you back with a healthy and yummy recipe...would love to have a bowl of this soup!ReplyDelete
What a beautiful delicious looking soup. I agree cilantro is good in most any thing! Happy New Year!ReplyDelete
Perfect soup for these cold winter nights! Great SRC pick!ReplyDelete
This soup looks absolutely delicious and it's one a low-carber can have! I look forward to trying it!ReplyDelete