Carrot Pumpkin Soup is a simple and hearty soup made with fresh carrots and pumpkin. Bursting with fall flavors, this soup can be had as a light meal or a starter!
Fall boasts of fresh pumpkin and the best way to enjoy pumpkin in my family is either pumpkin curry, pumpkin salad or a soup.
This Pumpkin Carrot Soup is flavored with yogurt and apple and is mildly sweet in taste. A perfect way to introduce pumpkin flavor to toddlers. Made with simple one pot recipe, this pumpkin soup can be made ahead of time for meal prepping for busy week nights.
This recipe is perfect to introduce pumpkin or carrots to toddlers who have just started eating whole foods!
More Healthy Soups from my blog: Roasted Tomato Garlic Soup, Tomato Rice Soup, Mushroom Soup without Cream, Roasted Pumpkin Soup.
Ingredients
See recipe card for ratio of ingredients.
- Pumpkin
- Carrots
- Apple
- Curd- use vegan curd.
- Ghee and Spices- Swap ghee with coconut oil or sesame oil to make it vegan.
How To Make Pumpkin Carrot Soup
Step 1. Prep Veggies
Take a pressure cooker and heat desi ghee until hot. Once heated, add hing (asafoetida) and jeera (cumin seeds). Sauté briefly until aromatic. While it is heated, wash and prep veggies.
Step 2. Add Vegetables
Add the washed and chopped vegetables to the cooker. Close the lid and cook on full pressure for one whistle. Then, reduce the heat and simmer for 5 minutes.
Step 3. Blend the Soup
Transfer the cooked vegetables to a blender and blend until smooth. Alternatively, use a hand blender to achieve a smooth consistency, as the vegetables will be soft.
Step 4. Mix in the Curd and Season
Add fresh dahi (curd) to the blended mixture. Season with salt and black pepper, and add water to achieve the desired consistency. Bring the mixture to a boil for 3 minutes, then simmer for an additional 2 minutes before serving.
Step 5. Serve It
The Carrot Pumpkin Soup is ready. Serve it hot!
Carrot Pumpkin Soup
Equipment
- 1 Pressure Cooker
- 1 Chopping board
- 1 Heavy-bottomed Pan
Ingredients
- 0.5 cup Apple sliced
- 1.5 cups Pumpkin (SitaPhal) chopped
- 1.5 cups Carrot Sliced
- ½ cup Fresh Dahi (Curd)
- 1 teaspoon Desi Ghee
- pinch Hing (Asafoetida)
- ½ teaspoon Jeera(Cumin)
- Salt and Black Pepper as per taste
- 2 cups Water
Instructions
- Take a pressure cooker and heat desi ghee until hot. Once heated, add hing (asafoetida) and jeera (cumin seeds). Sauté briefly until aromatic. Prep veggies.
- Add the washed and chopped vegetables to the cooker. Close the lid and cook on full pressure for one whistle. Then, reduce the heat and simmer for 5 minutes.
- Transfer the cooked vegetables to a blender and blend until smooth. Alternatively, use a hand blender to achieve a smooth consistency, as the vegetables will be soft.
- Add fresh dahi (curd) to the blended mixture. Season with salt and black pepper, and add water to achieve the desired consistency. Bring the mixture to a boil for 3 minutes, then simmer for an additional 2 minutes before serving.
- Carrot Pumpkin Soup is ready!! You can have it with your choice of breads. Enjoy it.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 64 |
| % Daily Value* | |
| Total Fat 1.6g | 2% |
| Saturated Fat 0.9g | 4% |
| Cholesterol 2mg | 1% |
| Sodium 17mg | 1% |
| Total Carbohydrate 13.1g | 5% |
| Dietary Fiber 3.8g | 14% |
| Total Sugars 6.8g | |
| Protein 1.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 30mg | 2% |
| Iron 1mg | 8% |
| Potassium 277mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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