You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain Soups/ Indian soups without onion and garlic > Creamy Almond Soup ( Jain International Recipe) Creamy Almond Soup ( Jain International Recipe) by Tarla Dalal The goodness of almonds complements the tasty white-pumpkin puree. . . . You couldn't have tasted a more wholesome soup before! 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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.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.When cooked, blend into purée, add the cornflour mixture, almond essence, salt, pepper and milk.Bring to a boil and then simmer for some time till the soup thickens.Fill the bowl with the soup and garnish with cream and roasted almond slicesServe hot. TipsVARIATION: CREAMY PISTACHIO SOUP Use pistachios instead of almonds to make a Creamy Pistachio Soup. Nutrient values per servingEnergy178 calProtein3.7 gCarbohydrates5.4 gFiber1.3 gFat14.5 gCholesterol0 mgVitamin A147.5 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.6 mgVitamin C0.5 mgFolic Acid5.7 mcgCalcium131.7 mgIron0.8 mgMagnesium0 mgPhosphorus0 mgSodium10.5 mgPotassium94.8 mgZinc0.4 mg