Ariso Recipes
Creamy Pumpkin Carrot Soup
Last update date: February 24, 2012
Indulge in the comforting simplicity of Creamy Pumpkin Carrot Soup. This velvety blend of butternut pumpkin and tender carrots, enhanced with aromatic cumin, offers a warm and soothing bowl of goodness.
50 minutes.
Indian
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Ingredients
2
How To Cook?
1
Peel the skin of the butternut pumpkin and carrot. cut them into pieces and measure accordingly. roughly chop the onion.
2
In a small pressure cooker, heat olive oil and saute the garlic and onion for just a minute. add the cumin seeds and fry for another minute over medium heat.
3
Add the chopped pumpkin and carrot to the cooker and continue cooking for 2 minutes.
4
Pour in 1 cup of water and pressure cook for 2-3 whistles.
5
Once cooked, add salt to taste. use an immersion blender to puree the mixture until smooth.
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