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, 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
Pakistani Cuisine's Index
