Cream of Carrot Pumpkin Soup Recipe

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.

Nutritional info

1/4 Cup(36.0 gm) Carrot (Chopped)
1/4 Cup(23.0 gm) Pumpkin (Diced)
1/4 Cup(28.0 gm) Onion (Diced)
1 Tbsp(14.0 gm) Cream
1/2 Tsp(1.0 gm) Garlic (Chopped)
1/4 Tsp(0.75 gm) Black Pepper (Powder)
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(2.0 ml) Oil
As Required(50.0 ml) Water
  • 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.