Roasted Pumpkin Soup

Ingredients:

About 2 pounds pumpkin, chopped into chunks
1 red onion, chopped
2-3 cloves of garlic
2 tsp ground cumin
1 carrot, chopped
1-2 green chillies
pinch of nutmeg
1 tsp fennel seeds
1/2 cup milk
Salt n pepper to taste
Sour cream, flat leaf parsley to garnish (optional)

Method:

1.Place the pumpkin chunks in baking sheet and brush little Olive oil on the slices. Place the in a preheated oven at 350F
2.Bake for 30min or until they are soft and golden brown around the edges.
3.Take out the pumpkin and with the help of a spoon remove the flesh from the skin and keep it aside.Meanwhile take a skillet and place the chopped onions, garlic, fennel seeds and the chillies. There is no need to add oil – just add some salt which will moisten the onions.Add the punmpkin flesh and 1-1/2 cups of water and let it cook for 5 min.
4.Now either with the help of an hand blender / food processor blend the solids and place them back in the pan. Add the nutmeg and milk and let it come to a boil – about 5min. Add salt/pepper if needed. Garnish with flat leaf parsley/cilantro and some sour cream.