How to make Roasted Pumpkin And Walnut Soup -

Roasted pumpkin soup with the goodness of walnuts.

Sanjeev Kapoor

This recipe is from the book Any Time Temptations.

Main Ingredients : Red Pumpkin, Walnut Kernels (अखरोट की गिरि)

Cuisine : American

Course : Soups


For more recipes related to Roasted Pumpkin And Walnut Soup checkout Red Pumpkin Soup, Pumpkin And Walnut Soup. You can also find more Soups recipes like Masoor Aur Palak Shorba Spinach Soup Green Soup Lemongrass Infused Chicken And Cilantro Soup

Roasted Pumpkin And Walnut Soup

Roasted Pumpkin And Walnut Soup Recipe Card

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The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world.  They brought with them their local ingredients as well as cooking styles with them.  Yet amidst all these varieties Chinese and Italian cuisines dominate.  
During the 18th and 19th centuries, the Americans developed a number of new foods.  What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Roasted Pumpkin And Walnut Soup Recipe

  • Red Pumpkin 700 grams

  • Walnut Kernels broken 8

  • Oil 1 tablespoon

  • Butter 2 tablespoons

  • Onion chopped 1 large

  • Vegetable stock or water 4 cups

  • Curry powder 1 teaspoon

  • Fresh cream 1/2 cup

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Lemon juice 1 tablespoon

  • Parsley chopped 2 tablespoons

Method

Step 1

Let the pumpkin remain in one large cut piece (if whole cut into two). Remove seeds, clean and wash it. Apply oil all over it and roast in a preheated oven at Let the pumpkin remain in one large cut piece (if whole cut into two). Remove seeds, clean and wash it. Apply oil all over it and roast in a preheated oven at Let the pumpkin remain in one large cut piece (if whole cut into two). Remove seeds, clean and wash it. Apply oil all over it and roast in a preheated oven at 200°C for half an hour.

Step 2

Alternatively peel and cut the pumpkin into small pieces and sauté along with onion as described below. Heat butter in a pan and add the onion and sauté till translucent.

Step 3

Remove the roasted pumpkin from the oven and allow it to cool. Peel and cut into cubes. Add this and walnuts to onions and add half of the stock, cook for five minutes.

Step 4

Take off the heat, cool and puree it. Add to it the remaining stock. Put it back on heat, add curry powder and bring to a boil. Reduce heat, add cream and simmer briefly. Season with salt, pepper powder and lemon juice.

Step 5

Serve garnished with parsley.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.