Pumpkin Carrot Soup
Warm up this winter season with a comforting bowl of healthy and delicious Pumpkin Carrot Soup!
Warm up this winter season with a comforting bowl of healthy and delicious Pumpkin Carrot Soup! If you're someone who values their diet and fitness routine, this soup is perfect for you. Not only is it easy to make, but it's also packed with health benefits.
Let's dive into the nutritional advantages of both pumpkins and carrots. Pumpkins are a fantastic source of beta-carotene, potassium, calcium, magnesium, and B vitamins. One cup of cubed pumpkin provides double the recommended daily intake of vitamin A, which is essential for maintaining good eyesight and healthy skin. On the other hand, carrots are rich in antioxidants and vitamin A, making them a great addition to any diet.
Combining these two nutrient-dense ingredients creates a powerhouse soup that's both delicious and nutritious. Here's a quick and easy recipe for you to try out:
Don't wait any longer to try out this delicious and healthy soup. Make it today and share your thoughts in the comments below!
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
Pumpkin Carrot Soup
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30
- 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
- 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