Carrot Pumpkin Soup recipe, Easy Soup recipes

Easy to make carrot Pumpkin Soup recipe, recipe with step by step pictures and video. We get Pumpkin throughout the year and this soup is made almost twice a week in our home. Kids too love this creamy delicious Pumpkin soup and the addition of carrot makes it more healthy and gives a nice colour too. Soups are liked by everyone at home so i make it a point to serve it during dinner, some times we have a soup and Salad for a weekend breakfast too. Pumpkin is in season now, so i thought i will post the recipe now. Also the weather is getting bit cold, a hot soup with a bread on the side will be a perfect starter. This Pumpkin soup i learnt from my friend long back and it is a super hit among my guests and no one can guess that you have used pumpkin in soup. Try out this recipe and let me know how it turned out.
Check out my

• Carrot Ginger soup
• Garlic Almond soup

Carrot pumpkin soup recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Easy to make carrot Pumpkin Soup recipe, recipe with step by step pictures and video.

    Pumpkin  1.5 cups cubed
    Carrot 1/2 cup cubed (optional) 
    Garlic  5-6 flakes
    Milk   1 cup
    Water  1/2 cup - 1 cup
    Salt  as needed
    Pepper powder to taste
    Butter  2 tsp

                Video of how to make Carrot pumpkin soup

               

Method :

• In a pressure cooker, add the butter. Add in the garlic flakes and add the pumpkin and carrots. If not using carrot, 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:

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.

    

Method with step by step pictures :

• In a pressure cooker, add the butter. Add in the garlic flakes and add the pumpkin and carrots. If not using carrot, 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:

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.