Pumpkin Soup With Kasoori Methi

Ingredients

• 500 gms pumpkin, boiled and pureed
• 1 tsp dried fenugreek leaves (kasoori methi)
• 1-2 tbsps olive oil
• 1 medium onion, finely chopped
• 1 tsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 100 grams walnuts, toasted
• 1 tsp red chilli powder
• Salt to taste
• Crushed black peppercorns to taste
• 1½ tsps sugar
• ½ cup fresh cream + garnishing
• 1 tsp extra virgin olive oil + few drops for garnishing
• 1 tsp butter

Method

1. Heat olive oil in a non stick pan. Add onion and sauté till turns soft and light golden. Add
   ginger and, garlic and sauté till fragrant.
2. Chop walnuts and add and sauté for a minute. Add red chilli powder and sauté for half a
   minute.
3. Add pumpkin puree and mix. Add salt and crushed peppercorns and cook for 1-2 minutes.
4. Add sugar and mix. Add fresh cream and mix. Cover and cook for 1-2 minutes.
5. Add kasoori methi, extra virgin olive oil, butter and mix well.
6. Transfer into a soup bowl, garnish with fresh cream and extra virgin olive oil and serve
   hot.

Method