Creamy pumpkin soup with the goodness of walnuts.

PUMPKIN AND WALNUT SOUP

Ingredients

2 tbsp olive oil
2 medium onions, chopped
6-7 garlic cloves
2 cups pumpkin, peeled and sliced
1 tsp castor sugar
1 ½ tbsp curry powder
Salt to taste
1 tsp white pepper powder
¼ cup walnuts
1 tbsp lemon juice
½ cup fresh cream
Chopped parsley for garnish

Method

1. Heat olive oil in a pressure cooker, add onions and garlic, sauté till fragrant. Add pumpkin, stir and cook till pumpkin is golden brown.
2. Add castor sugar, curry powder, salt, white pepper powder and walnuts. Stir well.
3. Add 1 cup vegetable stock and lemon juice. Mix well.
4. Cover and cook till 2 whistles.
5. Blend using a hand blender inside the pressure cooker into a fine puree.
6. Strain the puree into a non-stick deep pan using a sieve.
7. Adjust the thickness by adding 1 cup vegetable stock. Stir and cook.
8. Add fresh cream and stir well.
9. Sprinkle chopped parsley and stir well.
10. Serve.

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