Creamy Pumpkin Soup by Chef Vineet Bhatia
1kg pumpkin/butternut squash, cut into ¾ inch cubes
½ white onion, roughly chopped
3 cloves garlic, sliced
1 ½ teaspoon red chilli powder
Water, enough to submerge the pumpkin
Cracked black pepper
Olive oil to drizzle
Place the pumpkin, onion, garlic, salt, red chilli powder and water in a pot.
Bring the liquid to a boil and then simmer for 15 minutes or till the pumpkin is cooked, pierce a knife tip to check if it cuts the pumpkin easily. Add cream and a little salt, bring to a boil.
Remove the pot from the heat, cool for 5 minutes and puree the pumpkin with an immersion blender till smooth, check the seasoning.
Pour in a soup bowl and garnish with a dollop of sour cream, a sprinkling of cracked black pepper and a drizzle of olive oil.
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