Roasted pumpkin soup

Is it weird to want to make soup more often just so you get a chance to take out the beautiful soup bowls ? (face in palm) So I have these beautiful red (as red can be ) soup bowls with handles and saucers …the right touch of matt and sheen enough to make your heart sing , they are beautiful !

I have watched them since I was little sitting quietly to the back of my mother’s rosewood and cut glass crockery cabinet and admired them like they were treasure. It’s funny that all these thoughts come back to me now when back then I had no clue how to even make a soup .

When we had to study about the importance of water in school, it was written in the text book that water was used for cooking and I kid you not…I would actually wonder what one cooked with water. That was the kind of education where everyone assumed that the children connected with what was being taught… a simple example of rote learning !

Anyway, I think I willed these beautiful soup tureens to come to me because, one day when my mother was de-cluttering at the instance of her then cook, she wrapped these beauties up in old newspaper and sent them to me saying ,”I hope you will use them “…I cannot tell you how many times I have.

I like to especially use them for a sweet corn chowder and the many pumpkin soups that I end up making. The contrast of colours look spectacular , don’t you think ?! So these images aren’t saturated or anything… the red really does pop !

One very yellow pumpkin arrived and after a lot of prepping , roasting and gushing (over the colour) it ended up ceremoniously into the waiting red bellies. Also I love this soup because we used mustard greens for the first time (grown locally) and the pungency with the sweet pumpkin was just so good. And since we’re keeping the flavours Indian, it was roasted in delicious home made ghee and not olive oil. Give it a try !