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.

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