The vegetarian recipe for Cream of Pumpkin Soup:


  • 300 gm pumpkin (cut in half, deseed, steam until soft, take the flesh and cool)
  • 1 cup milk
  • 1 tbsp butter
  • 3 slices ginger (cut into fine strips)
  • 2 tbsp roasted cashew nuts
  • 2 tbsp vegetable oil


  • 1 tsp salt


  • Place pumpkin + milk + butter + salt in a blender, puree until smooth and set aside.
  • Heat oil over low heat, saute ginger until light brown, dish out and set aside.
  • Gently pour the pumpkin cream into the ginger oil and stir (for approximately 1/2 minute) until boiling.
  • Ladle into soup bowls and top with ginger strips + roasted cashew nuts before serving.