MANAMA: If you’re struggling to find the perfect creamy — but not too heavy — soup to open your iftar with, this dish is a winner. For the latest updates, follow us on Instagram @arabnews.lifestyle The roasted pumpkin gives this satisfying soup an extra kick of smokiness, while the lemongrass cuts through with its signature freshness, adding an unexpected twist to a comfort food staple. It’s a quick soup that doesn’t need fussy prep or hours of stirring on the hob and the imaginatively combined ingredients ensure that it’s far from your average bland pumpkin-based pot fillers. Ingredients: Olive oil, 1 tbsp White onion (chopped), 10 gm Garlic (chopped), 5 gm Pumpkin (roasted), 200 gm Lemongrass (chopped), 5 gm Ginger (chopped), 2 gm Coriander, 2 gm Black pepper powder, 1/8 tsp Sea salt, 1/8 tsp Water, 1 cup Garnish ingredients: Sumac, 1/8 tsp Coconut cream, 1 tbsp Dill leaves, 1 piece Method: 1. In a preheated oven at 220 Celsius, roast the pumpkin for 18 minutes after removing the skin and separating the pulp. 2. Add olive oil into a saucepan. Add onion, garlic, ginger, lemongrass and sautee until color changes. Add roasted pumpkin and water and cook for 5 minutes on a medium flame. Finally, add coriander. 3. Blend for one minute or until it reaches your preferred consistency. 4. Garnish with coconut cream, dill and sumac and enjoy!