Some years ago I had a roast pumpkin and almond soup at the Willingdon Sports Club. I was captivated by its smoky flavour and sweet, velvety smoothness. For years I tried making it at home till last week, I think, I finally mastered the trick.
With our few and far between winters days, this is just what is needed on days the Mercury dips.
What you will need
1/4 kg Pumpkin
handful of Almonds
1 sliced Onion
2-3 tablespoon Cream
1 piece burning Coal
What you have to do
- Skin the pumpkin and pressure cook with finely chopped onion and almonds
- Allow the pressure to drop and blend through food processor. Pour into a bowl and adjust salt , sugar and pepper according to your taste.
- Heat some coal on a fire and put in a container that you can lower into the bowl of soup. Put a drop of oil on the lit coal so that it smokes. Cover with a lid to trap the smoke inside the pumpkin soup.
- Just before serving stir in some cream.
Watch the bowl being licked clean!