Healthy Pumpkin & Carrot Soup – Best Dinner Recipe for Winter
Pumpkins and carrots are one of those culinary pairings that just seem to go perfectly well together. The sweetness and crunchiness of the carrot contrasts amazingly with the luscious softness of the pumpkin, eventually complementing each other. This harmony of goodness intertwined with some basic spices makes this soup to nothing but pure magic.
The use of good fats like butter, makes it even more wholesome. Apart from being flavorful, this buttery soup is healthy and keeps your body warm from inside. They are especially rich in vitamin-A which aids in the prevention of night blindness and is critical for retinal health. They also lower the likelihood of cataracts and macular degeneration. In addition, pumpkins are rich in vitamins, calcium and potassium too. Thus, this powerhouse soup clearly tops the nutritional charts too.
Also read: Baked Chicken Meat Balls in Creamy Indian Gravy
You can make this healthy pumpkin & carrot soup for a dinner party or as a light supper when you need something comforting, and filling. Making this pumpkin & carrot soup is very likely to be the simplest soup recipe you will ever find.
INGREDIENTS:
- 100gm Butter
- 1/2 cup Carrots
- 1/2 cup Pumpkin
- 1 tbsp Ginger
- 1 tbsp Red chilli flakes
- 1 cup Fresh cream
- Pepper
- Salt as per taste
PROCEDURE:
- Melt 100gm butter in a pan.
- Add carrots, pumpkin and water enough to cover veggies. Bring to a boil, then simmer to a low heat for 10 minutes, or until vegetables are soft and mushy;
- Separate and store the water from them and blend the veggies to a thick paste. Transfer it into another bowl.
- Take a different pan and melt 100gm butter. Add carrot pumpkin squash with a constant stirring. Add fresh cream, pepper, red chili flakes and salt as per taste.
- Now, add the vegetables broth to it and give it a boil. You can keep the consistency as per your preferences.
- Add a handful of pumpkin seeds to the pan and heat for a few minutes longer, or until they are toasted. These may be made beforehand and stored in an airtight container for up to a day. Garnish the soup with these seeds and finely chopped coriander. If you want, then you can drizzle the soup with some fresh cream or olive oil.
You can also serve the soup with herbed garlic bread.
NOTE:
So, try out this low-calorie pumpkin soup recipe and enjoy the good fats this winter season! Do let me know if you liked the recipe and which other recipes you want me to try for this season!
