Narangi Shorba/ Pumpkin soup

Ingredients

200gm Carrot

500 gm Red pumpkin

50 gm Onion

2 nos Greenchillies

1 tsp Cumin

1 sprig coriander leaves

Salt to taste

150 ml Orange juice

75 ml Fresh cream

Method

1. Wash peep and roughly chop carrots
2. peel, remove seeds of the pumpkin and roughly chop into pieces. Peel and roughly chop onion
3. Wash and chop green chillies
4. Dry roast the cumin, then cool and grind to a powder. clean, wash and pat dry fresh coriander leaves
5. Heat a saucepan, add chopped carrots, red pumpkin, onion, greenchillies and one cup of water
6. cook on medium heat for 8 to 10 mins or till the vegetables soft
7. Cool the cooked vegetables slightly and make a puree in the blender
8. Add roasted cumin powder, salt and one cup of water to the vegetable puree and bring it to a boil.
9. Reduce heat. add fresh orange juice and simmer for 2 to 3 mins
10. Stir in fresh cream and serve hot, garnished with chopped coriander leaves