Cream of carrot pumpkin soup is a delicious meal option, packed with potassium and vitamin C. The black sesame seeds are an excellent source of antioxidants and help regulate blood pressure.
In a kadhai, heat 1 tsp oil.
Add 1/2 tsp chopped garlic and saute well.
Add 1/2 cup of diced onion and saute again.
Next, add 1/4th tsp each of salt and pepper and mix well.
Then, add 1/2 cup of cooked and diced pumpkin.
Add 1 tbsp cream and stir well.
Then, add 1/2 cup of chopped carrot, 120 ml water, and mix well.
Cover the pan with a lid and cook for 5 minutes.
Put off the heat, and puree the mixture with a blender.
Finally, sprinkle a tsp of black sesame seeds on top and serve in a bowl.