Yellow pumpkin carrot soup
The Dino drank all the soup I swear :). This dish is dino certified hahahaha. One of those days when the humour got the better of me (Yes, I am funny and no one dare quash that thought plssss). I was looking for objects to keep on the side and all I could think of was Adyant’s toys & I decided to implement that thought :). Honestly, this is probably going to be one of my favourite photos. Culinary looks wise, might not be the best idea to keep a puzzle & a dino toy next to food but this picture truly reflects my current state of life. When I take photos for my blog, I almost always have the ever so curious Adya on me or next to me either genuinely helping me or destroying my mini photo shoot in the name of helping:). Anywho, I have been wanting to document this forever now. My cousin Madhu introduced me to this combo many years back and it has stuck on to me :). Whenever I go on a more soup, more salad mode, this soup always is a part of that mode. I don’t like the idea of adding sugar to my soups & yellow pumpkin/ carrot combo help with that. The natural sweetness that gets released from yellow pumpkin & carrot is all you need for the sweetness. Just in case you go out of luck like me on the day I made this soup (both the yellow pumpkin & carrot weren’t all that sweet), then a teaspoon of sugar/ any sweetener should do the trick. This is a quick & easy one pot soup. Warm, filling & happy are my thoughts & feelings towards this soup :).
- 1.5 cups chopped & peeled yellow pumpkin
- 1 no carrot
- 1/2 stem celery optional
- 6-7 pods garlic small ones
- 1 no onion
- 2 nos bay leaf
- 1 inch cinnamon stick
- 15 nos black pepper
- 4 nos cloves
- 1/4 cup milk
- 3 cups water
- 1 tsp sugar optional
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In a small pressure cooker, add the chopped yellow pumpkin, carrot, celery, onion & garlic. To this add the spices - bay leaf, cinnamon, cloves, black pepper corns & some rock salt.
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Add 3 cups of water & pressure cook for 4-5 whistles.
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Once the pressure is released, puree the mixture using a hand blender. Check & adjust for salt. I also added 1 teaspoon sugar at this stage since the veggies weren't naturally too sweet.
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Optional step - Add 1/4 cup milk & bring the mixture to a boil. Turn off the heat.
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Serve the soup hot alongside some bread.
- You could saute the onion & garlic in a teaspoon of oil before adding the other ingredients. This increases the flavour of the soup.
- You could substitute yellow pumpkin with any kind of squash - butternut squash, acorn squash should all be equally yummy.
Stepwise pictures
In a small pressure cooker, throw in the chopped yellow pumpkin, carrot, onion, garlic, celery & the spices – bay leaf, cinnamon, cloves, black pepper corns & some rock salt.
Add 3 cups of water & pressure cook for 4-5 whistles.
Once the pressure is released, grind the mixture to a smooth puree. Check & adjust for salt. Add 1/4 cup of milk & bring the mixture to a boil (optional step).
Serve hot with some warm bread or if you are desperately trying to diet like me, then skip the bread :).
