Ingredients
½ medium pumpkin
1 peeled apple
¼ bloc firm tofu
2-3 tbsp cashews
1 cup water
½ cup milk (I used soy milk, coconut milk would taste great too)
1 tbsp panch phoran** (or to taste)
1 tsp vanilla essence
1 tbsp oil
1tsp salt
Extra cashews for decoration
1 peeled apple
¼ bloc firm tofu
2-3 tbsp cashews
1 cup water
½ cup milk (I used soy milk, coconut milk would taste great too)
1 tbsp panch phoran** (or to taste)
1 tsp vanilla essence
1 tbsp oil
1tsp salt
Extra cashews for decoration
Description
Creamy Pumpkin Soup With Cashews Recipe. ** Panch Phoran Is Used In Bangladesh And Eastern India, And It’s Composed From Cumin, Fennel, Fenugreek, Mustard And Kalonjii…
Nibbledish
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter