Creamy Almond Soup ( Jain International Recipe)

Creamy Almond Soup ( Jain International Recipe)

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The goodness of almonds complements the tasty white-pumpkin puree. . . . You couldn't have tasted a more wholesome soup before!

Creamy Almond Soup ( Jain International Recipe) recipe - How to make Creamy Almond Soup ( Jain International Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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1/4 cup almonds (badam)
2 cups bottle gourd (doodhi / lauki) , cut into small pieces
1 tsp cornflour dissolved in 2 tbsp water
4 to 5 drops almond essence
1 cup milk
2 tbsp oil
salt and to taste

For The Garnish
1/4 cup fresh cream

  1. Soak the almonds in hot water for 10 minutes and remove their skins. Take a few aside for the garnish and thinly slice and roast them on a tava (griddle) or in an oven until crisp. Keep aside.
  2. Heat the oil in a pressure cooker. Add the white pumpkin, the remaining almonds, 3 cups of water and salt and pressure cook for 2 whistles.
  3. When cooked, blend into purée, add the cornflour mixture, almond essence, salt, pepper and milk.
  4. Bring to a boil and then simmer for some time till the soup thickens.
  5. Fill the bowl with the soup and garnish with cream and roasted almond slices
  6. Serve hot.

  2. Use pistachios instead of almonds to make a Creamy Pistachio Soup.
Nutrient values per serving
Energy178 cal
Protein3.7 g
Carbohydrates5.4 g
Fiber1.3 g
Fat14.5 g
Cholesterol0 mg
Vitamin A147.5 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.6 mg
Vitamin C0.5 mg
Folic Acid5.7 mcg
Calcium131.7 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium10.5 mg
Potassium94.8 mg
Zinc0.4 mg