Classic Pumpkin Soup

Instructions

1. 1

   In a large pot, melt the butter over medium heat.

2. 2

   Add the cut pumpkin to the pot and sauté for about 5 minutes until it starts to soften.

3. 3

   Pour in the Mizo milk and bring the mixture to a gentle simmer.

4. 4

   Reduce the heat to low and let it cook for about 20 minutes, or until the pumpkin is completely tender.

5. 5

   Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

6. 6

   Season the soup with salt and black pepper to taste.

7. 7

   Serve hot, garnished with a sprinkle of black pepper if desired.