Tomato Red Pumpkin Soup With Pumpkin Seeds

Ingredients

• 4 medium tomato roughly chopped
• 1 kilogram red pumpkin
• 2 tablespoons pumpkin seeds
• 1 tablespoon oil
• 2 bay leaves
• 15-20 black peppercorns
• 3 medium onions, roughly chopped
• Salt to taste
• 1 teaspoon white pepper powder
• 4 tablespoons butter
• 1 teaspoon lemon juice
• 1/2 cup fresh cream
• Crushed black peppercorns, to sprinkle 

Method

1. Peel the red pumpkin and cut into thin strips.
2. Heat 1 tbsp oil in a non stick handi.
3. Add bay leaves, black peppercorns and onions and sauté till onions are translucent.
4. Add tomatoes and red pumpkin and mix.
5. Add salt, white pepper powder and a little water and cover and cook till it comes to a boil.
6. Take the pan off the heat and let it cool.
7. Toast magaz, lightly in a small non-stick pan. Grind the tomato-pumpkin mixture and transfer it back into the handi.
8. Add butter and mix. Adjust salt and add cream and mix.
9. Add lemon juice and mix. Transfer into a soup bowl, garnish with magaz and sprinkle crushed black peppercorns and serve piping hot.