Pumpkin soup with oregano leaves

On a rainy chilly evening all you feel is to relish a cup of freshly made piping hot soup.

We all like ripe yellow pumpkin and it's mild flavour. 

Today I made a very light flavourful pumpkin soup which was quite comforting and filling.

Pumpkin soup

Ingredients

150 grams of ripe, yellow pumpkin

5-6 oregano fresh leaves

1/2 teaspoon of hand crushed peppercorns

Sea salt as required

4 cups of water

Method

*Wash, peel and dice the pumpkin into cubes 

*In kalchatti (soapstone wear) pour water, add chopped pumpkin cubes, sea salt, crushed peppercorns and oregano leaves. 

*Bring it to boil, reduce flame, cook till pumpkin cubes are tender.

* Use a hand blender to make a soup consistency. Adjust salt and serve hot with bread toast.

Notes

*You can add coconut milk if you like the creamy texture in your soup.