Smoked Pumpkin Soup

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Ingredients

1 kg yellow pumpkin
Salt to taste
20gm sugar
20ml oil
10gm smoke chips
10gm butter (optional)
20gm garlic (chopped)
10gm pepper powder
For the garnish
20gm roasted pumpkin seeds
A few sprigs water cress

Method
1. Peel and slice the pumpkin after washing it. Remove the seeds, and cut into cubes of even sizes.
2. Mix oil and garlic, and toss the pumpkin pieces in it to coat them well.
3. In an oven tray, arrange the pumpkin pieces. Sprinkle the sugar and a little salt on top.
4. Preheat the oven and bake the pumpkin at 160 degree Celsius till they are tender (depends on the size of the pumpkin, normally takes 10-15 minutes).
5. Remove the tray from the oven and cool the pumpkin.
6. For smoking the pumpkin ,arrange it in an inclosable chamber (may be a vessel with loose fitting lid so that air can pass slightly).
7. In a small metal bowl or dish, fire up some smoke chips. Put it in the above vessel and cover it with the lid. Leave it for 10 minutes so that the pumpkin can
absorb the aroma.
8. Remove the pumpkin pieces and puree them in a blender (add a bit of water if needed).
9. Pour the pureed pumpkin in a pan and heat it on medium flame. Add butter and pepper powder. Adjust seasoning if required.
10. Serve hot in individual soup bowl garnished with cress and pumpkin seeds.