Roasted Pumpkin and Mushroom Soup

Methods

• Heat a deep non-stick pan. Add roasted vegetables and roast for 2 minutes.
• Add ginger, green chillies, vegetable stock, salt and garam masala powder, mix well and simmer for 7-8 minutes.
• Slice mushrooms. Heat extra virgin olive oil in another non-stick pan. Add mushrooms and saute for 2 minutes.
• Use a hand blender to blend the vegetables in the first pan into a smooth mixture.
• Chop celery leaves and set aside.
• Put the sautéed mushrooms into individual serving cups. Pour the soup over it. Garnish with a thinly sliced mushroom, celery leaves and sprinkle some crushed peppercorns on top. Serve piping hot.