creamy squash soup

 

CREAMY SQUASH SOUP






INGREDIENTS:

RED PUMPKIN     - 150gms
PARSLEY leaf      - 10 
(optional)
GARLIC             - 4 clove
FENNEL seeds      - 1/4 tsp
GREEN chilli        - 1
SOAKED ALMOND  - 6
MILK                - 500 ml
FRESH CREAM     - 1 tbsp
(optional)
MIXED HERBS      - 1/4 tsp
SALT                - to taste
PEPPER powder     - to taste
SUGAR              - 1/2 tsp
BUTTER            - 1 tbsp

# In a pressure cooker add butter after it gets melted add inn fennel seeds.
# After fennel seed spluttered add inn chilli, garlic, chopped pumpkin & parsley and fry them for few minutes ( should not burn the garlic).
# Pour a cup of milk to the pan and pressure cook all together for 4 whistles.
# Discard the chilli & let it cool down.
# Grind them to a smooth paste in a mixie jar along with (soaked and skin peeled) almonds.
# Filter the ground paste and transfer it to the pan add in remaining milk, salt, pepper, mixed herbs & sugar and let it boil little.
# Add in the fresh cream and give it a mix & serve hot.


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