apple and pumpkin soup [font=Arial, Helvetica, sans-serif]2 apples (cubed) 250 gm red pumpkin (cubed) 1 cup orange juice Salt to taste 1 bay leaf ¼ tsp turmeric powder ½ tsp peppercorns (crushed) ½ cup fresh cream A few sprigs fresh coriander leaves Take cubed pumpkin and apples in a pan. Add orange juice, salt, bay leaf and cook on high heat. Once it comes to a boil, reduce heat, cover and simmer till completely cooked and mashed. Let the mixture cool. Remove the bay leaf and then blend to make a puree. Strain the puree and transfer into a pan. Add two cups of water and turmeric powder, mix well and bring to a boil. Adjust salt and add freshly crushed peppercorns and mix well. Reduce heat and add fresh cream. Serve piping hot garnished with coriander leaves.[/font]