Creamy Carrot Pumpkin Soup Recipe

Yearning for a healthy and creamy soup, then it’s time to don your chef’s hat and whip up some fun. This delicious Creamy Carrot Pumpkin Soup is a must try in this cold weather. Made with the goodness of seasonal veggies, herbs, spices, nuts and fresh cream.

This indulgent soup is perfect for winter evenings. Just follow some simple steps and enjoy a warm soup with garlic toasts or soup sticks.

How to make Creamy Carrot Pumpkin Soup

Step 1 – Pressure cook the veggies

To make this simple recipe, just wash clean and chop the veggies. Next, take a pressure cooker and add some water along with salt, add the veggies and pressure cook for 2-3 whistles. Turn of the flame and keep aside.

Step 2 – Toss the butter and spices

Heat a pan over medium flame and add butter, garlic cloves, oregano, black pepper. Toss it nicely. In the meantime, make a smooth blend of the pressure cooked veggies and pour it over the butter mixture.

Step 3 – Add cream and serve hot

Next, season the dish with salt and pepper and allow it to simmer. Once the soup appears cooked add fresh cream, coriander leaves. Serve hot with croutons and enjoy!

Ingredients of Creamy Carrot Pumpkin Soup

• 150 gm pumpkin
• 2 tomato
• 3 tablespoon butter
• 1 teaspoon black pepper
• salt as required
• 1/4 cup fresh cream
• 7 cloves garlic
• 200 gm baby carrots
• 3 cup green chilli
• 1 1/2 teaspoon oregano
• 2 tablespoon juice of 1 lemon
• water as required
• 2 handfuls coriander leaves