Creamy Almond Soup ( Jain International Recipe)

by Tarla Dalal

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Added to 27 cookbooks This recipe has been viewed 38356 times

The goodness of almonds complements the tasty white-pumpkin puree. . . . You couldn't have tasted a more wholesome soup before!

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Creamy Almond Soup ( Jain International Recipe) recipe - How to make Creamy Almond Soup ( Jain International Recipe)

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

1/4 cup almonds (badam)
2 cups bottle gourd (doodhi / lauki) , cut into small pieces
1 tsp cornflour dissolved in 2 tbsp water
4 to 5 drops almond essence
1 cup milk
2 tbsp oil
salt and to taste

For The Garnish
1/4 cup fresh cream

Method

Soak the almonds in hot water for 10 minutes and remove their skins. Take a few aside for the garnish and thinly slice and roast them on a tava (griddle) or in an oven until crisp. Keep aside.
Heat the oil in a pressure cooker. Add the white pumpkin, the remaining almonds, 3 cups of water and salt and pressure cook for 2 whistles.
When cooked, blend into purée, add the cornflour mixture, almond essence, salt, pepper and milk.
Bring to a boil and then simmer for some time till the soup thickens.
Fill the bowl with the soup and garnish with cream and roasted almond slices
Serve hot.

Tips

Nutrient values per serving