Name: Golden Pumpkin and Carrot Soup recipe by Amrita Iyer at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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

ABOUT Golden Pumpkin and Carrot Soup RECIPE

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.

Ingredients Serving: 2

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

Instructions

Steam the pumpkin and carrot pieces with 1/2 cup water in a pressure cooker for 3 whistles. Leave to cool and open.
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.
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.
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.
Mix well and take off heat.
Ladle into soup bowls and garnish with 1 tsp cream per bowl. Run a toothpick across the cream to get a lovely design.
Sprinkle the chopped celery leaves on the cream and serve it hot and steaming with accompaniments of your choice.

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