Calabash Soup/ Lauki Soup

Peel the Calabash and cut roughly into large chunks. Put them into a cooker with half glass water and leave that to boil for two whistles. Take them out after steam sets out of the cooker.

Put the boiled calabash into a blender and blend it into thick paste. Add the left over stock.

Take a pan and put 2 tea spoons of olive oil. When oil is hot add a dash of asafoetide (hing) and roast it.

Add the Calabash or Lauki puree to the pan and stir it. Add a little water if needed but let the consistency be thick.

If the consistency is too liquidy. Mix a teaspoon of corn flour with 2 teaspoons of water until it becomes a smooth paste. Add the slurry slowly to the pan ingredients and keep stirring it so that lumps are not formed.

Add 2 tea spoons and one tea spoon black pepper. Stir.

Close the lid. Let it simmer for 2 mins.

Grind 6 to 7 cashews/kajoo in a grinder to smooth powder.

Add it to Milk cream or malai that is freshly taken out from milk or you can use normal cream. Blend them to form.thick paste.

Pour the soup into a bowl. Top it with Cashew milk cream. Put Basil leaves to garnish and to add flavour.

Your Soup is ready. 😊🌻