• Raggi

Pumpkin Carrot Soup. This nourishing and comforting soup is healthy goodness served in a bowl.


Diwali is gone and there are some days for Christmas to come. This time of the year is so difficult for me. Suddenly all the festivals are over and I'm back to that old daily routine. Also this is the time which make me think what to do to get rid of those extra kilos I have put on eating those sweet and savory yummy foods, were made to enjoy the festivals. Also Christmas is all about baking lovely cakes and cookies and putting on some more kilos😃. So this is the best time to take daily diet and exercise seriously so that I can enjoy all those lovely cakes and cookies waiting to be bake for Christmas (Oh! I love baking). Is this the same story with you all?


In this kind of situations when I want to eat something healthy without compromising the taste soups and salads are all I want. Today I'm sharing one of my favourite pumpkin carrot soup which is super easy to make and taste delicious. Here is how to make it...


Recipe Card

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yields: 6 servings

Ingredients:

  • Pumpkin 600 gm

  • Carrot 150 gm (1 medium size)

  • Onion 120 gm (2 medium size)

  • Garlic 10 gm (6/7 big cloves)

  • Butter 2 tablespoon (you can use oil also)

  • Salt as per taste (I have used 1 & 1/2 teaspoon)

  • Black paper powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Cumin powder 2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Fresh cream 1/4 cup

  • Vegetable stock / water / Whey 2 cups

  • Pumpkin seed and chilli flakes for garnishing (optional)

Preparation:

  • Cut pumpkin into big cubes and carrots into roundels. Chop onion and crush garlics.

  • In a pan or pressure cooker add butter. When butter melts add crushed garlics and fry for 30 seconds.

  • Add onions. when they become translucent add carrot and pumpkin to it. Give it a good mix and sauté for 2 minutes.

  • Add all the spices and salt, mix and sauté for 3 to 5 minutes.

  • Add Vegetable stock / whey / water (I have used whey). Mix well cover and cook for 15 minutes on medium to low flame. If using a pressure cooker cook on medium flame till 5 whistles come.

  • Remove the lid and with a hand blender blend it smooth. Or let it come to room temperature then blend in a mixer.

  • Check the seasoning. Add salt or paper if needed.

  • Add 1/4 cup fresh cream, give it a stir and let it come to a boil. Then switch off the flame and serve hot with some bread sticks or croutons.

Here is how to make it step by step:

Hope you liked the recipe. Give it a try and let me know how you like it. It would be a pleasure to hear from you. You can send me some love by clicking on the 🤍 button if you liked the recipe. Share with family and friends.


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Thanks for stopping by....💖

Raggi

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