Name: Pumpkin Soup
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 kg Pumpkin (peeled and cubed); 5 large Onions (diced); 10 cloves Garlic (minced); 4 liters Vegetable Broth (low-sodium); 2 cups Yogurt (Curd) (or coconut milk for vegan option); 4 tbsp Olive Oil; 2 tsp Ground Nutmeg; 2 tsp Salt (adjust to taste); 1 tsp Coriander Seeds (adjust to taste); 1 bunch Fresh Parsley (for garnish, optional)

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How to Prepare

Peel and chop the pumpkin into small cubes.
Dice the onions and mince the garlic.
Heat olive oil in a large pot over medium heat.
Add onions and garlic, sauté until translucent (about 5 minutes).
Add pumpkin cubes and vegetable broth, bring to a boil.
Reduce heat, cover, and simmer for 25 minutes or until pumpkin is tender.
Use an immersion blender to puree the soup until smooth.
Stir in heavy cream, nutmeg, salt, and pepper. Heat through for 5 minutes.
Serve hot, garnished with fresh parsley if desired.