Pumpkin Carrot Soup
They say that there is no sincere love than the love of food and a recipe has no soul, you, as the cook must bring soul to the recipe.
Pumpkin carrot soup is the best fall meal. Served sprinkled with muskmelon seeds, sesame seeds and cottage cheese (paneer) and dried basil. The soup gets ready in about 30 minutes and made with only 8 ingredients. Gluten-free and keto friendly.
Pumpkin helps in regulating blood pressure. Eating pumpkin is good for the heart and the fibre, potassium, and vitamin C content in pumpkin all support heart health.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
1 tablespoon butter or ghee
2 onions, diced (about 1 cup)
1/4 pumpkin and 2 carrots, peeled and diced (about 4 cups)
8 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon dried basil
4-5 cups vegetable broth
1/2-1 cup coconut milk or normal milk
Salt and pepper to taste
For garnish: muskmelon seeds, sesame seeds and cottage cheese (paneer)
Heat butter/ghee in a pot over medium heat. Add onion, garlic and ginger and cook for a few minutes until it turns golden brown.
Add pumpkin and carrots and continue to cook for a few more minutes.
Add dried basil and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin and carrots are soft and cooked through. Add salt and pepper to taste.
Puree soup in a blender.
Add coconut milk/milk and simmer for another minute or two.
Serve garnished with muskmelon seeds, sesame seeds, cottage cheese (paneer) dried basil.