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August 01, 2008

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 handblender.
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, buter, 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.

Making time: 20 minutes

Makes: 3 servings

Shelflife: Best fresh

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