Summer squash - 1
Ginger - 1 inch piece
Garlic - 4
Cinnamon stick - 1 big piece
Butter - 2 tbsp
Cream - 2 or 3 tbsp
Salt as needed
Pepper powder - few spinkles( or as spice required)

Apply butter over the squash and place them on a greased foil and keep them in the oven ( just enough to raost it). Heat them under 300 degrees for 15 - 20 mts ... remove, cool and later scrape the skin off.
Heat butter in a pan and add ginger and garlic... fry for a minute and add the scrapped squash...cook for few mts and with the help of a masher , mash well ( the ginger and garlic also should get mashed well).. keep cooking, add salt and cinnamon stick...also add cream and cook for another 3 - 4 minutes..
Remove from stove and also remove the cinnamon stick. Add pepper powder.
Garnish with some chopped coriander leaves. Serve hot with croutons and enjoy.

One more recipe from my friend Athi. She made this soup, when she invited us for a dinner get together at her place. It was superb and we all relished having it with home made croutons.

1 comments/Reactions:

Anshu Bhojnagarwala said...

Padma, the soup turned out to be awesome...really, I never bring pumpkin in my house but I did for the first time and it turned out to so tasty that I feel like making it again and again.
Just a tip: slice the pumpkin/squash into small pieces and then roast them in the over as they will get roasted fast..as I put the whole block, mine took ages

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