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Creamy Pumpkin Carrot Soup

Aug-01-2017
Prachi Gaddam
5 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Creamy Pumpkin Carrot Soup RECIPE

This thick and rich soup is just too perfect to add to your party menu. Goodness of vegetables topped with amzing taste will definitely catch praises. Try this soup on winter evening or inhouse rainy day party.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Fusion
  • Pressure Cook
  • Soups
  • Healthy

Ingredients Serving: 4

  1. Pumpkin 200 gm/ 1 bowl
  2. Carrot 1
  3. Potato 2 small
  4. Spring onion greens 4-5 (optional)
  5. Ghee/ butter 1 tablespoon
  6. Cumin seeds 1 teaspoon
  7. Garlic crushed 1 teaspoon
  8. Chopped cashew nuts, almonds and pumpkin seeds 2 tablespoon
  9. Onion 1 medium sized
  10. Cottage cheese 1/2 cup (optional)
  11. Nutmeg powder 1 pinch
  12. Thyme 1/2 teaspoon
  13. Basil 1/2 teaspoon
  14. Mixed herbs 1/2 teaspoon
  15. Pepper 1/2 teaspoon
  16. Milk for dilution 1 cup
  17. Salt to taste
  18. Coriander leaves for garnishing

Instructions

  1. Clean and cut pumpkin in pieces
  2. Cut carrot
  3. Cut potatoes
  4. Cut spring onion greens
  5. Place all these cut vegetables in cooker with some water and cook for 2 whistles till they are soft and mushy
  6. Meanwhile cut onion into fine pieces
  7. Cut paneer into cubes
  8. Roughly chop or split dry fruits
  9. When the vegetables are cooked, release pressure from cooker and mash vegetables in blender to fine puree
  10. Heat ghee in soup vessel
  11. Add cumin seeds
  12. Add dry fruits
  13. Add crushed garlic and saute well till dry fruits are golden brown
  14. Add onion and cook till onion is soft
  15. Add paneer
  16. Now add vegetable puree
  17. Add nutmeg, herbs and pepper and mix well
  18. Add milk
  19. Add some water if required to get your choice of soup consistency and mix well. I added 1/2 cup
  20. Boil and add salt mix well
  21. While serving garnish with coriander leaves

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