Roasted Pumpkin Tomato Soup

Take a bowl add dry basil, rose merry, crush pepper salt, chopped celery, leeks garlic, pour some olive oil mix it well, in this add tomatoes (cut them into half), pumpkin also cut them into small pieces, add carrot, onions, mix it well transfer in to baking tray put it into oven cook for 45 minutes @ 160 C till pumpkin and tomatoes soft.

Heat butter add all-purpose flour cook this till raw flavor is gone, add vegetable stock, roasted pumpkin & tomato puree, mix it well once this come to boil add sugar, and finis of with cream soup is ready.

Serve this hot with toast.