Pumpkin Soup

 

Ingredients

Pumpkin, 1 small

Water, 2 cups
Vegetable stock, ½ cup

-OR-

Vegetable stock cube, 1
Butter, 1 tbs
Shallots (chopped), 8 pieces
Garlic (chopped), 4 pieces
Fresh cream, 2 to 3 tbs
Pumpkin seeds, as required

Pepper powder, ½ tsp
Salt, to taste

Preparations

• Peel and cut the pumpkin into cubes. I then had 600g pumpkin pieces.
• Wash and cook the pumpkin in a pressure cooker by adding 2 cups of water over medium flame until 3 whistle blows.
• Meanwhile, heat butter in a pan and add shallots and garlic, and sauté until it turns light brown.
• Transfer to a bowl and set aside.
• Once the pressure releases, open and separate the water from the pumpkin and set it aside.

• Once cooled, transfer the pumpkin pieces to a blender along with the required quantity of water, and sauted onion.
• Blend the mixture to a fine paste.
• Transfer this to a saucepan and add the remaining water and vegetable stock.
• If you don’t have vegetable stock, add ½ cup of hot water and boil the soup with a vegetable stock cube
• Add salt. Stir continuously for one minute.
• Add fresh cream and mix.
• Check salt.
• Serve hot by garnishing with pepper powder and pumpkin seeds.

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