TOMATO AND PUMPKIN SHORBA

INGREDIENTS

4 cups tomatoes, diced
2 cups pumpkin diced with skin
2ltr of water
2-3 cloves
1-2 brown cardamoms
2 bay leaves, crushed
1" cinnamon stick
½ tsp cumin seeds
Salt and pepper to taste
½ cup milk
2 tbsp cream

SEASONING

1 tbsp butter
½ tsp chaat masala
½ tsp pepper corns, crushed coarsely
1 tsp dry mint leaves powder
2-3 drops of orange red food color
2 tbsp lemon juice

GARNISH

Fresh mint leaves
swirl of cream

TO SERVE

soups sticks & butter cubes

METHOD

1. Transfer all the ingredients for soup given above in a big utensil or heavy bottom pan and cook on medium heat until tomato skin peels off and soup mixtures become pulpy and thick.
2. Remove from heat, strain through a nylon sieve or a soup strainer properly, collect all the strained liquid and again place it on the heat.
3. Cook on medium heat, add the seasoning, stir well, simmer and cook till slightly thick.
4. Before serving add cream and milk, stir gently and remove from heat.
5. Pour the shorba into soup bowls, garnish with fresh mint leaves and swirl of cream.
6. Serve hot with soup sticks and butter cubes.