Pumpkin soup Ingredients-
1 medium sized pumpkin - peeled & cut in small chunks
1 medium onion chopped
2 garlic cloves chopped
bay leaf - 1
salt (according to taste)
1 cup vegetable broth (1 to 1.5 cups- enough to cover the pumpkins for boiling)
1/2 tsp freshly ground black pepper
Heat oil in a pan and add cumin seeds with bay leaf. As the seeds start to sputter, saute onions and garlic over moderate heat for five minutes. Add the pumpkin chunks and pour vegetable broth to cover all the pumpkin in the pan. Add salt and pepper. Allow the pumpkins to soften and cook till they become tender. Remove from flame and allow it to cool a bit. Pick out the bay leaf and puree the soup with a hand blender. Serve hot with chopped coriander on top.
Now comes the star- Herbs n garlic bread!
Butter at room temperature
dash of chilli flakes
salt (if you are using unsalted butter)
Mix garlic powder, herbs, chilli flakes and salt to the butter. Quote liberal dose of this butter on your bread slices and toast it in a frying pan till the bread absorbs the butter and becomes golden brown. Enjoy!