Pumpkin and Walnut Soup

Ingredients 

• 2 cups pumpkin, peeled and sliced
• ¼ cup walnuts
• 2 tbsps olive oil
• 2 medium onions, chopped
• 6-7 garlic cloves
• 1 tsp castor sugar
• 1 ½ tbsps curry powder
• Salt to taste
• 1 tsp white pepper powder
• 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.