Pumpkin & Pineapple Cream Soup

This soup takes us from the comforting familiarity of winter roots to the heady fragrant warmth of the Caribbean. It’s creamy, silky and a lovely blend of these tropical wonders. You can add some chilies as well for that extra zing!

Ingredients:

¼ of a 1kg pumpkin (cook it and cut in small dices)

3 round slices pineapple (blend them to make a puree)

2 tbsp Apple Juice

1 tbsp Cream

1 tsp Ginger

One sprig of Spring Onion

Salt – to taste

¼ teaspoon or just a pinch of Cinnamon Powder

1/4 tsp Black pepper powder

1 tbsp Olive oil

Walnut, spring onion and Cream to garnish

Method:

• Heat the oil in a pan. Add grated ginger and finely chopped onions.  Sauté them for 2 minutes. Add salt. Now add the cooked pumpkin pieces and sauté for about 3-4 minutes.
• Take off the heat and blend these together to form a puree.
• Pour this puree into a pan on a medium flame and add water (as per preferred consistency). Stir it and let it come to a boil. With the first boil itself, add the cream and lastly the pineapple puree. Stir this well and take off heat.
• Sprinkle black pepper powder and a pinch of cinnamon powder. Garnish with a little cream, spring onion, and walnut.
• Serve it warm (not piping hot). That darling fall soup is ready to be relished.