1. Peel and chop both pumpkins together.
2. Pressure cook with 1 cup water till soft.
3. Blend with an electric handblender.
4. Pass through a sieve, add 1 cup water.
5. Put in a deep vessel, bring to boil.
6. Simmer for 2-3 minutes, reduce heat.
7. Add salt, pepper, buter, sugar, dill leaves.
8. Stir take off fire.
9. Add half fresh cream, stir till well blended.
10. Serve hot.
11. Add a swirl of cream in individual serving bowls, after pouring hot soup.
12. Garnish with a teeny bit of dill or mint herb.

Making time: 20 minutes Makes: 3 servings Shelflife: Best fresh