1, 200 gm. slice of yellow pumpkin
1, 200 gm. slice of white pumpkin
1 sprig dill leaves, finely chopped
½ cup cream
1 teaspoon. sugar
½ teaspoon. pepper freshly milled
salt to taste
½ teaspoon. 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, 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