Pumpkin Soup

  • 1, 200 gm. slice of yellow pumpkin
  • 1, 200 gm. slice of white pumpkin
  • 1 sprig dill leaves, finely chopped
  • 1/2 cup cream
  • 1 tsp. sugar
  • 1/2 tsp. pepper freshly milled
  • salt to taste
  • 1/2 tsp. butter
  • dill or mint to garnish
  • Peel and chop both pumpkins together. Pressure cook with 1 cup water till soft.
  • Blend with an electric hand blender. Pass through a sieve, add 1 cup water.
  • Put in a deep vessel, bring to boil. Simmer for 2-3 minutes, reduce heat.
  • Add salt, pepper, butter, sugar, dill leaves. Stir take off fire.
  • Add half fresh cream, stir till well blended. Serve hot.
  • Add a swirl of cream in individual serving bowls, after pouring hot soup.
  • Garnish with a teeny bit of dill or mint herb.

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