Creamy pumpkin soup with carrots, orange juice and cumin.
1/2 cup(s) fresh cream
1 cup(s) fresh orange juice
fresh coriander leaves (a few sprigs)
3 medium sized carrots
500 g red pumpkin
1 medium sized onion
2 green chillies
1 teaspoon(s) cumin
Wash, peel and roughly chop the carrots. Peel, remove seeds of the pumpkin and roughly chop in pieces. Peel and roughly chop onion. Wash, remove stems and chop green chillies.
Dry roast cumin seeds, cool and grind to a fine powder. Clean, wash and pat dry fresh coriander leaves.
Heat a saucepan; add chopped carrots, pumpkin, onion, green chillies and 1 cup of water. Cook on medium heat for 8-10 minutes or till the vegetables are soft.
Cool the cooked vegetables slightly and make a puree in the blender.
Add roasted cumin powder, salt and 1 cup water to the vegetable puree and bring to a boil. Reduce heat, add fresh orange juice and simmer for 2-3 minutes.
Stir in fresh cream and serve hot, garnished with fresh coriander leaves.
