Pumpkin carrot soup recipe
Easy-to-make carrot Pumpkin Soup recipe, recipe with step-by-step pictures and video.
Servings: 4
Ingredients
- 1.5 cups Pumpkin cubed
- 1/2 Carrot optional
- 6 Garlic cloves
- 1 cup Milk
- 1/2 cup Water
- Salt as needed
- Pepper powder to taste
- 2 tsp Butter
Instructions
- In a pressure cooker, add the butter. Add in the garlic flakes and add the pumpkin and carrots. If not using carrots, use 2 cups of pumpkin.
- Saute them for 2 minutes.
- Add the milk and 1/2 cup of water.
- Cover the cooker and pressure cook for 3 whistles.
- Once the pressure is released open the cooker and puree them.
- If using a mixie cool completely and blend well.
- Add 1/2 cup to 1 cup of water or milk to adjust the consistency of the soup.
- Allow this to boil.
- Just before serving add salt and pepper powder.
- Always add freshly ground pepper powder for soups and salads for best taste.
- Pumpkin soup is ready to serve.
Notes
Notes:
1. You can skip the butter part and just cook the pumpkin, carrot and garlic in milk and water. 2. Adding more milk gives creaminess to the soup. I used low fat raw milk. Do not add hot milk. 3. Toasted pumpkin seeds can be added just before serving the pumpkin soup, to get a nice crunch.
1. You can skip the butter part and just cook the pumpkin, carrot and garlic in milk and water. 2. Adding more milk gives creaminess to the soup. I used low fat raw milk. Do not add hot milk. 3. Toasted pumpkin seeds can be added just before serving the pumpkin soup, to get a nice crunch.
