I generally use pumpkin make curries especially Olan and Erisseri . Both dishes my hubby loves too. Since it has natural sweetness according to me it is not good for other curries. I haven’t tried baking with pumpkin.
Nowadays we are trying to have soup most often, as it is very cold outside. I had some Pumpkin that I needed to use up fast. It was not enough to make any curry dish, so I decided to make some soup with pumpkin and carrots. Both pumpkin and carrots are high in beta carotene and low in carbohydrates and are nutritionally rich vegetables. I think am addicted to ginger in soup. I can’t think about a soup without them. The zing from ginger makes the soup unique.
I also read that in Portuguese cooking, they make pumpkin soup with carrots and also soup with collard greens.
I made pumpkin and carrot soup this way.
What you need
Pumpkin: 1 cup chopped
Carrots: 2 no
Potato: 1 no
Onion: 1 no
Olive oil: 1 tablespoon
Ginger: 1 inch
Garlic: 1 clove
Garlic: 1 clove
Salt: to taste
Red chili powder/cayenne pepper: ½ teaspoon (substitute with pepper if you not like red chili)
Water /vegetable broth: 4 cups
Milk: ½ cup
Yogurt/ Heavy cream: 2 tablespoon
How I made
Heat oil in a sauce pot and add onion and fry them until it becomes translucent or change in color. It takes about 5 minutes .Then add garlic and ginger and fry for another 2 minutes.
Then add chopped potato, carrots and pumpkin to this onion mixture add 4 cups of water or vegetable broth and salt. Cook everything until they become soft. It takes about 30 minutes. Switch off the flame.
Transfer everything into a blender and make puree of them with milk.
Bring to hot and add red chili powder and adjust the salt and spice if needed.
Serve with dollop of heavy cream or Yogurt .
Enjoy warm with toasted bread.
Preparation time: 45 minutes
Yield: 4 serving
Verdict: Tasty, Yummy
Will you make it again: I will
Swathi
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
shanthi says
Yummy and creamy soup. Do visit my blog when time permits http://shanthisthaligai.blogspot.com/
Swathi says
Thanks priya for the comment,
Abhi, I will try to add all the point no 5 in all my recipes. thanks for the comment.
Abhilash Pillai says
Swathi two three steps mein comment dooonga!!
1. The soup looks super. I do not like soups but anything that appears pleasing to vision is always welcome.
2. I suffered from cough and breathing problems 7-8 months ago and the doctor told me to take pumpkin, carrots and cucumber. I never took it 🙂 but I think your recipe would have sufficed his specifications.
3. The recipe is simple and I can also prepare it. My friend boiled milk yesterday and forgot to switch the gas off and it made the complete vessle burn. I will have to buy a new one as I find it too difficult to wash and make it as before. I will then try this soup.
4. Th post was simple to read and informative, when you say "the pumpkin and carrots are high in beta carotene and low in carbohydrates and are nutritionally rich vegetables" 🙂
5. I always try to say but never said before. There are a number of food blogs to which I have subscribed as I am fond of cooking and eating 🙂 I think if the benifits of eating a dish, things to take care and effort reduction methods are mentioned then it will make the articles more appealing and helpful.
Priya says
Hi Swathi...Soup looks tremendous and prefect for this cold weather...Looks fantastic and thanks for ur delicious entry..