Yellow pumpkin carrot soup V2
hello peeps. I did not think the day would come when I start uploading multiple versions of the same food, soup in this case :). Not complaining but merely amused. So if any of you want to refer to the initial version of the yellow pumpkin carrot soup I put in 2 years back (wow time flies..), here you go – Yellow pumpkin carrot soup V1. I was not honestly not sure if I should upload this recipe as a separate one or just update that or plain ignore it. However, below recipe is my mil’s way of making soups (with celery being added recently as a magic ingredient. Even she agrees the difference celery brings to a soup :)) and the earlier one is my version. I add milk to any soup with a soul thought that milk makes any soup better (I try and stay clear of cream which sure shot makes anything in life better let alone soups :)) & mil adds red chilli powder/ jaggery to all soups because that’s her way of making soups taste better. Both our versions are Indian twists and have Indian spices (I use whole spices and she uses garam masala). Nonetheless both taste different because of their subtle yet strong differences and hence I decided to keep both versions on the blog (atleast for now). And off late, I am loving this red chilli powder, jaggery addition to the soups. Being indoors all the time now, we both have been having a lot of soups and we both are totally enjoying it. So try one of our versions & let us know how you like it.
- 1.5 cups yellow pumpkin
- 1 medium carrot
- 1/2 stalk celery
- 1 regular onion
- 2 big garlic pods
- 1 small green chilli
- 1 tsp rock salt
- 1/4 tsp red chilli powder
- 1/4 tsp garam masala
- 1/2 tsp jaggery optional
- 1 tsp ghee/ vegetable oil
- 1 tbsp celery leaves optional
- 1 tbsp mint/ basil leaves optional
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Chop all veggies roughly.
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Heat a small pressure cooker with some ghee/ oil. Once hot throw in the green chilli, garlic & onion & saute.
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When the onion just starts to brown, throw in the celery, carrot & pumpkin.
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Along with this add some rock salt, water & pressure cooker for 5 whistles.
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Once the pressure releases, open lid & grind the veggies into a smooth puree/ soup using a hand blender.
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Add garam masala, red chilli powder (optional), jaggery (optional) and bring the soup to a boil. Check & adjust for salt & other seasonings here.
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Once the soup boils, add in roughly torn celery leaves, mint/ basil leaves. Turn off heat & put the lid back on. Leave it aside for a few minutes for the flavours to all settle in.
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Serve hot!
Clean & roughly chop all veggies. 
Heat a small pressure cooker with some ghee/ oil. Throw in green chilli, garlic & onion. Saute. 
When the onion just starts to brown, throw in the celery, carrot & pumpkin. 
Along with this add some rock salt.. 
.. and 3 cups water. Pressure cook for 5 whistles. 
Let the pressure release on its own. 
Once that happens, blend the veggies into a puree/ soup using a hand blender. 
Add garam masala, red chilli powder (optional), jaggery (optional) and bring the soup to a boil. 
Once the soup starts to boil, add roughly torn celery leaves, mint/ basil leaves. Turn off heat. Close with the lid & set it aside for a few minutes for all the flavours to settle in. 
Serve hot! and that’s a hug in a mug.. well bowl :).
