An easy recipe for the winter by Sushant Parab, Executive Sous Chef, Sahara Star.
Creamy Pumpkin and Marsala Soup
Ingredients
- 400 gm pumpkin
- 2 cloves garlic
- 1 onion
- A pinch of cinnamon
- 100 ml marsala
- 100 ml cream
- Salt to taste
- A pinch of pepper
- 1 spring thyme
- 20 ml oil
- 1 tbsp butter
Method
- Peel, cut and roast pumpkin in the oven with thyme and oil.
- Chop onion, garlic and saute in butter.
- Puree the roasted pumpkin in the blender smoothly.
- Add this puree to a pan with cinnamon and pepper powder.
Add salt to taste.
Finish with cream and marsala.