Golden Pumpkin and Carrot Soup | How to make Golden Pumpkin and Carrot Soup

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ByAmrita Iyer
Created on 27th Jan 2016
  • Golden Pumpkin and Carrot Soup, How to make Golden Pumpkin and Carrot Soup
Golden Pumpkin and Carrot Soupby Amrita Iyer
  • Golden Pumpkin and Carrot Soup | How to make Golden Pumpkin and Carrot Soup (3 likes)

  • 0 reviews
    Rate It!
  • By Amrita Iyer
    Created on 27th Jan 2016

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, a succulent delicacy which is famous all over the world. Golden Pumpkin and Carrot Soup is one dish which makes its accompaniments tastier. With the overflow of flavours, Golden Pumpkin and Carrot Soup has always been everyone's favourite. This recipe by Amrita Iyer is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Golden Pumpkin and Carrot Soup, just the perfect situation when you realise that you need to know how to make the perfect Golden Pumpkin and Carrot Soup. So, at that time you can try out this delicious recipe by Amrita Iyer. The recipe of Golden Pumpkin and Carrot Soupis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Golden Pumpkin and Carrot Soup is 20 minute. This recipe of Golden Pumpkin and Carrot Soup is perfect to serve 2. Golden Pumpkin and Carrot Soup is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time10mins
  • Cook Time20mins
  • Serves2People

Video for key ingredients

  • Homemade Chicken Stock

Golden Pumpkin and Carrot Soup

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

  1. Steam the pumpkin and carrot pieces with 1/2 cup water in a pressure cooker for 3 whistles. Leave to cool and open.
  2. Heat the butter in a pan and add bay leaves. Then add the onions and garlic, saute till the onions start turning brownish. Add the steamed vegetables and stir for 2-3 minutes, then pour in the stock. Cover the pan and bring it to a boil.
  3. Next, add in the tea leaves. Lower the heat and cook for 5 minutes on a high flame for 2-3 minutes.Then close the pan and leave to cool for 10 minutes.
  4. Blend this mixture in a blender and strain through a sieve or a soup strainer into a separate saucepan. Place it on a medium heat and when it comes to a boil, add salt and pepper and whatever extra seasoning you want to add.
  5. Mix well and take off heat.
  6. Ladle into soup bowls and garnish with 1 tsp cream per bowl. Run a toothpick across the cream to get a lovely design.
  7. Sprinkle the chopped celery leaves on the cream and serve it hot and steaming with accompaniments of your choice.
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.

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