This one is very simple yet delicious soup with full of,vital anti-oxidants and vitamins. This humble backyard vegetable is very low in calories yet good source of vitamin A, flavonoid poly-phenolic antioxidants like leutin, xanthins and carotenes.

  • Cook time:
  • Prep time:
  • Yields: serves 2-3 person
  • 150 gram red pumpkin (peeled and sliced))
  • 15 gram garlic (flakes,deskined)
  • 1/2 teaspoon pepper powder / as per taste
  • 1/2 teaspoon thyme powder
  • 1/2 teaspoon rose merry powder
  • pinch of sugar
  • 1 teaspoon olive oil
  • salt to taste
  • For serving:
  • 1/2 teaspoon butter (optional)(vegans can avoid it)
  • 300 ml veg stock (or acc to the consistency one require)

In a baking dish spread pumpkin slice and garlic,evenly,see not to over lap it.Sprinkle olive oil and salt and pinch of sugar.


In a preheated oven bake @ 180 Degree C for 5-7 min,see that veggies didn"t turn black.


Cool off and grind the veggies into puree with sufficient water.Add to the pan add veg stock and spices and simmer for 5 min.


Serve hot with dash of butter,if you wish,other wise it taste good without it also....:))))))

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