Broil pine nuts and break them into two. Heat butter in a deep pan, add cumin seeds. When cumin seeds start to change their colour, add sliced onions and green chillies.
Stir-fry for a minute. Add broccoli florets and toss them for half a minute. Add salt, garam masala powder and five cups of water. Bring it to a boil.
Reduce heat and simmer for three minutes. Pass the mixture through a strainer and blend the broccoli in a blender or a mixer to a smooth paste. Add cooking liquor, return to heat.
Bring it to a boil. Stir lemon juice into the shorba. Remove from heat and stir in fresh cream. Serve hot garnished with a generous portion of toasted pine nuts.