Pumpkin Carrot Dinner Soup

There’s nothing quite like a comforting bowl of soup on a cold winter day! And we all know that October is all about pumpkins. So, here’s a hot offer for dinner — a vibrant Pumpkin Carrot Soup.

At our home we favor simple and easy soups full of flavor rather than cream style soups. While I do make restaurant style soups like tomato and sweetcorn soup occasionally, warming and comforting home style soups are our pick usually.

This Pumpkin and Carrot soup is one such simple soup loaded with veggies. You can make this easily in one pot. I made the entire recipe in a pressure cooker and used the hand blender to puree it, however you can also cool it and put it in a blender.  You can make this soup thin or thick in your preferred consistency.

Adding tomatoes to this soup makes it tangy . To give it a more vibrant colour I added a small beetroot. And cooking this soup in stock (broth) instead of water takes it to taste to the next level.

This soup is also perfect for meal planning as it can be made and stored in the freezer for around 2 months. Pumpkin and Carrot Soup also reheats well. Simply reheat on the stovetop or in the microwave depending on preference.

Making this vibrant orange beauty is really easy. You simply cook everything in a cooker, then just pulse it all together to get a nice creamy puree. It is the truly the perfect option for a lazy dinner since it comes together in just a few minutes!

I hope you guys give this Pumpkin Carrot Soup recipe a try and enjoy it as much as we do.

Pumpkin Carrot Dinner Soup

Recipe by TinaCourse: SoupsDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Healthy and Easy Pumpkin Carrot Soup, perfect for a weeknight dinner.

Ingredients

• 1 tbsp olive oil

• 1tsp ginger, minced

• 1tsp garlic, minced

• 1 medium onions, chopped

• few coriander stems, chopped

• 1 ½” cinnamon stick

• 2 cups(500gms) pumpkin, cut into cubes

• 1 cup carrots, cut into cubes

• 1 small beetroot, cut into cubes

• 2 medium tomatoes, cut into small

• 1 vegetable stock cube

• 3 cups water

• 1 tsp chilli powder

• salt, to taste

Directions

• Heat oil in a cooker over medium heat .
• Add onions, ginger, garlic, cinnamon, coriander stem and fry for 2-3 minutes.
• Now add the pumpkin, carrots, beetroot, tomato and and give it a good stir.
• Add the vegetable stock cube mixed in 1 cup of hot water. Add 2 more cups of water and stir. You can add more water if required.
  
• Add in the chilly powder and salt. Mix well cover and cook for 3-4 whistles.
• Once the pressure is down, open the cooker and puree the mixture using a hand blender. You can also cool it down and blend it into a smooth puree.
• If need be add more water and give it a good boil. You can keep this soup thick or thin depending on you preference.
• Transfer to serving bowls, decorate with a swirl of cream and garnish with coriander or herbs.

Notes

• Adjust seasonings according to personal taste.
• You can interchange the spices and use your favorite whole spices.
• This soup turns out thick so the consistency should be according to your family choice.
• If you use a broth that tastes quite salty on its own, it’s important to adjust the seasoning as you never really know how strong the salt from the broth is.
• You can strain the soup to make it more smooth.
• Veg/non-veg cubes are easily available in the market. Just mix the cube in hot water to make stock/broth.