Ingredients

Kabocha pumpkin—1 regular size

Onion—1 big sized

Potato—1 medium sized

Dry red chillies ( ona menasina kayi//lal mirch —2

Ginger ( shunti//adarak)—2 pieces

Garlic pods (belluli//lehsun)—2 big

Coriander seeds ( sabut dhaniya//kothambari bija_—1 tablespoon

Black pepper ( kaalu menasu)— 1 tablespoon

Ghee or butter —1 tablespoon

Salt—a pinch

Method

Wash the pumpkin and dry completely.

Make slits all over the pumpkin using knife.

Grate potato ( skin removed) onion,ginger and garlic .

Grind coriander seeds,pepper and dry red chillies to fine powder.

Preheat the oven to 375 * F

Roast for 20 to 25 minutes until completely cooked through.( just roasted do not chaar it)

Once done cool completely.

Remove the skin and scoop out the seeds.

Blend into smooth purée using a hand blender or mixer grinder jar.

Heat ghee or oil in a thick bottomed pan or kadai,

Add in grated onion,potato,garlic,ginger and saute for few minutes until potato turns soft.

Then add pumpkin puree,ground powder and salt and mix well .

Add little water to adjust the consistency.

Bring the soup to boil.

Serve hot soup with fresh cream and fresh chopped coriander leaves.