Well..well..well. While I was "busy" under the delusion of being "busy" and hibernating from the blogging world, mails starting dropping in now and then. Mails/comments - with just few words, but that which had a powerful enough effect on me :) Thank you all for remembering me - it sure means way lot than you could possibly imagine. So while this was going on for last few weeks, a new title bestowed upon me jolted me out of my torpor. "A Riddle Queen" she calls me! Gawd! I grinned like a complete idiot! My riddles! Really? And what more - she did a "DK" (devilish smile here!!) and wrote a riddle too. With such things going on, how could I not acknowledge it, and so decided to start the flow once again! I sure had some mighty-lofty plans, but time turned against me! (drat! what would I not do for that precious "Time-Turner")
With the pumpkin season in full gear and with AFAM celebrating its presence, I knew I had to post this recipe which I made for some guests. The photos are not fabulous but I hardly did manage to pull through a 7 course menu in matter of 6 hrs, leave alone taking photos. But habit helped to take some though and here is one of my Roasted Pumpkin Soup. Its delicious, creamy with no butter and no heavy cream. I managed to please the guest palate without these two important party ingredients! The recipe is simple and which allows you to multitask and here's how
Place the pumpkin chunks in baking sheet and brush little Olive oil on the slices. Place the in a preheated oven at 350F
Bake for 30min or until they are soft and golden brown around the edges.
Take out the pumpkin and with the help of a spoon remove the flesh from the skin and keep it aside.Meanwhile take a skillet and place the chopped onions, garlic, fennel seeds and the chillies. There is no need to add oil – just add some salt which will moisten the onions.Add the punmpkin flesh and 1-1/2 cups of water and let it cook for 5 min.
Now either with the help of an hand blender / food processor blend the solids and place them back in the pan. Add the nutmeg and milk and let it come to a boil – about 5min. Add salt/pepper if needed. Garnish with flat leaf parsley/cilantro and some sour cream.