Carrot and Pumpkin Soup is a simple and hearty soup made with fresh carrots and pumpkin. Bursting with fall flavors, this soup can be a light meal or a starter!
Fall is all about fresh pumpkins, and in my family, we love using them to make pumpkin curry, salad, or soup.
This Pumpkin Carrot Soup is lightly sweet and packed with flavor from garlic and green onions. It’s a great way to introduce the taste of pumpkin to toddlers. Made in just one pot, this recipe is easy to prepare and perfect for meal prepping, especially for busy weeknights.
It’s also a fantastic way to help toddlers who are just starting to eat whole foods explore new flavors.
More Quick Vegetarian 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
- Green Onions
- Garlic
- Sesame Oil
- Salt, turmeric powder and Black Pepper.
How To Make Pumpkin and Carrot Soup
Step 1. Prep Veggies
Wash and chop veggies. In a pressure cooker, heat sesame oil until hot. Once heated, saute green onions and garlic. Add chopped carrots and pumpkin along with salt and spices along with 2 cups of water.
Close the lid and cook on full pressure for one whistle. Then, reduce the heat and simmer for 5 minutes.
Step 3. Cool and 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. add water and boil
Add water to adjust the consistency and boil for about 3-4 minutes on a slow flame.
Step 5. Serve It
The Carrot and Pumpkin Soup is ready. Serve it hot!
Expert Tips
- Make sure to cool the boiled veggies before blending.
- The consistency was naturally creamy. Feel free to add more cream.
- I have used green pumpkin as it is not sweet.
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Carrot and Pumpkin Soup
Equipment
- 1 Pressure Cooker
- 1 Chopping board
- 1 Heavy-bottomed Pan optional (you may cook the soup in pressure cooker as well)
Ingredients
- 2 cups Pumpkin (kaddu) roughly chopped
- 1 cups Carrot roughly chopped
- 1 teaspoon sesame oil
- 2 cloves garlic
- 3 pieces spring onions
- ½ teaspoon turmeric powder optional
- 1 teaspoon black pepper
- Salt as per taste
- 2 cups Water adjust
Instructions
- In a pressure cooker, heat sesame oil until hot. Once heated, saute green onions and garlic. Add chopped carrots and pumpkin along with salt and spices along with 2 cups of waterClose 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 water to adjust the consistency and boil for about 3-4 minutes on a slow flame.
- Carrot and Pumpkin Soup is ready!! You can have it with your choice of breads. Enjoy it.
Notes
- Make sure to cool the boiled veggies before blending.
- The consistency was naturally creamy. Feel free to add more cream.
- I have used green pumpkin as it is not sweet.
| 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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