Carrot Pumpkin Soup recipe

Carrot pumpkin soup recipe – Easy to-make soup recipe with step-by-step pictures and a full 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 them during dinner, some times we have soup and Salad for a weekend breakfast too. Pumpkin is in season now, so I thought I would post the recipe now. Also, the weather is getting a bit cold, a hot soup with 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 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

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Pumpkin carrot soup recipe

Easy-to-make carrot Pumpkin Soup recipe, recipe with step-by-step pictures and video.

Course Soup

Cuisine Global

Keyword Soup recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jeyashri suresh

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.

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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.

    

 

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 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 the 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.