Ingredients:
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
Method:
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, 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.
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
Method:
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, 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.