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 herb.