Golden Pumpkin and Carrot Soup | How to make Golden Pumpkin and Carrot Soup
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Homemade Chicken Stock
About Golden Pumpkin and Carrot Soup
Having a soup for winter does all the good as everyone loves to revel in the warmth and cosyness of something warm going inside the body via the mouth and throat directly into the tummy! There are recipes for hundreds of soups and making one with easily available ingredients and seasoning is worth it.
Golden Pumpkin and Carrot Soup is a popular aromatic and delicious dish. You can try making this amazing Golden Pumpkin and Carrot Soup in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Golden Pumpkin and Carrot Soup by Amrita Iyer has detailed steps with pictures so you can easily learn how to cook Golden Pumpkin and Carrot Soup at home without any difficulty. Golden Pumpkin and Carrot Soup is enjoyed by everyone and can be served on special occasions. The flavours of the Golden Pumpkin and Carrot Soup would satiate your taste buds. You must try making Golden Pumpkin and Carrot Soup this weekend. Share your Golden Pumpkin and Carrot Soup cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Amrita Iyer for inputs. In case you have any queries for Golden Pumpkin and Carrot Soup you can comment on the recipe page to connect with the Amrita Iyer. You can also rate the Golden Pumpkin and Carrot Soup and give feedback.
Ingredients to make Golden Pumpkin and Carrot Soup
- 500 gms yellow/orange Pumpkin, chopped into large pieces
- 50 gms Red/Orange/Purple Carrot, chopped into large pieces
- 3 cups of vegetable or chicken stock/water (For a different kick, use 2 cups of white wine and 1 cup stock or water)
- Salt to taste
- 3 tsp pepper
- 2 Onions, sliced
- 3-4 pods of Garlic, chopped (optional)
- 2 Bay Leaves
- 1 tbsp Butter
- To garnish:
- 2 tbsp Celery Leaves, chopped finely
- 2 tsp cream
How to make Golden Pumpkin and Carrot Soup
My Tip:I have used a whole ripe yellow/orange pumpkin for the soup. Do not use green pumpkin as the taste will differ and will be a little sour. You can use canned Pumpkin as well. The seasoning varies according to your taste.I have used salt and pepper.For those wanting a spicy Indian twist can add red chilli powder or Garam Masala. I have used celery leaves to garnish the soup. You can however use Coriander,Cilantro or Parsley as well. For a non-veg twist, add some boiled and shredded chicken or hard boiled and chopped eggs while heating the soup after pureeing and straining. A shredded omelette can be added if you want a peppy addition.