Pumpkin Carrot Soup

There’s nothing quite like a comforting bowl of soup on a cold winter day! Pumpkin Carrot Soup is also known for being the perfect lunch for those who are cautious of their diet and work out daily. Pumpkin carrot soup is so delicious and also very easy to make. So try this healthy pumpkin carrot soup and share your comments!

Pumpkin Carrot Soup

Furthermore, I would like to share the health benefits of pumpkins and carrots. Firstly, Pumpkin is a great source of beta-carotene and potassium. It also contains calcium, magnesium, as well as B vitamins. A cup of cubed pumpkin contains twice the recommended daily intake of vitamin A which helps to promote good vision. Additionally, It also helps to maintain healthy skin. Carrots are also good sources of antioxidants. Furthermore, they are rich in vitamin A. So I want to combine these two into one soup.

Finally, you may also like my other soup recipes Spinach Soup, Cauliflower Soup, Mushroom Soup, Beetroot Soup, Broccoli Soup, Pumpkin Soup, Carrot Soup, Sweet Corn Chicken Soup and Chicken Talumein Soup.

Pumpkin Carrot Soup 2017-12-06 05:43:30

Serves 2    There's nothing quite like a comforting bowl of soup on a cold winter day! Pumpkin Soups also are known for being the perfect lunch for those who are cautious of their diet and work out daily.                              Print        Prep Time   00:10        Cook Time   00:20        Total Time   00:30

Prep Time   00:10        Cook Time   00:20        Total Time   00:30                      Ingredients

1. 300g pumpkin slices
2. 150g carrot
3. 50g white onion
4. 1 large sized tomato
5. one inch ginger, grated
6. 1 tablespoon olive oil
7. 2 cups vegetable stock
8. 15ml milk cream
9. salt and pepper to taste          Instructions
10. Chop the onion and tomato roughly.
11. Peel and then cut the pumpkin and carrot into small chunks.          For Cooking Soup
12. Heat olive oil in a large saucepan over medium heat.
13. When the oil heats, add onion and grated ginger, stir-fry until the onion has softened.
14. Then add tomatoes, pumpkin and carrot chunks, cook, stirring continuously until the tomatoes are mushy.
15. Then pour stock and season with salt and pepper. Cover and bring it to a boil then reduce to a simmer for 10 mins or until the veggies have cooked through. Blend in batches until smooth.          Before Serving
16. Then return to the pan over low heat, add cream, stirring, cook for 3 mins or until heated. Serve.
17. Finally, garnish it with some spring onions.          Notes
18. Adding 1 tsp brown sugar and a pinch of curry powder can also be used to increase the flavor.
19. You can also add finely chopped garlic while frying.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Pumpkin Carrot Soup

Serves 1
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 300g pumpkin slices
• 150g carrot
• 50g white onion
• 1 large sized tomato
• one inch ginger, grated
• 1 tablespoon olive oil
• 2 cups vegetable stock
• 15ml milk cream
• to taste salt and pepper

Instructions

• Chop the onion and tomato roughly.
• Peel and then cut the pumpkin and carrot into small chunks.
• Heat olive oil in a large saucepan over medium heat.
• When the oil heats, add onion and grated ginger, stir-fry until the onion has softened.
• Then add tomatoes, pumpkin and carrot chunks, cook, stirring continuously until the tomatoes are mushy.
• Then pour stock and season with salt and pepper. Cover and bring it to a boil then reduce to a simmer for 10 mins or until the veggies have cooked through. Blend in batches until smooth.
• Then return to the pan over low heat, add cream, stirring, cook for 3 mins or until heated. Serve.
• Finally, garnish it with some spring onions.
• Adding 1 tsp brown sugar and a pinch of curry powder can also be used to increase the flavor.
• You can also add finely chopped garlic while frying.

By Santhi Therese
The Indian Claypot