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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

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Recipe

Creamy Pumpkin Carrot Soup

Recipe By:

Ariso Recipes

Creamy Pumpkin Carrot Soup

Name: Creamy Pumpkin Carrot Soup
Prep time: 20
Cook time: 30
Total time: 50
Cuisine: Indian
Ingredients: Salt,Black Pepper,Olive Oil,Pumpkin, orange, round (Cucurbita maxima),Carrot, red (Dacus carota),Garlic, big clove (Allium sativum),Onion, small (Allium cepa),Cumin seeds (Cuminum cyminum)

Last update date: February 24, 2012

Indulge in the comforting simplicity of Creamy Pumpkin Carrot Soup. This velvety blend of butternut pumpkin and tender carrots, enhanced with aromatic cumin, offers a warm and soothing bowl of goodness.

Total Time:

50 minutes.

Cuisine:

Indian

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Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

2

1

2

3

4

5

6

7

8

9

10

Butternut Pumpkin

1.5 cup

Carrot

0.5 cup

Onion

0.3 cup

Garlic Cloves

2.0 piece

Cumin Seeds

1.0 teaspoon

Olive Oil

2.0 teaspoon

Black Pepper

As required

How To Cook?

1

Peel the skin of the butternut pumpkin and carrot. cut them into pieces and measure accordingly. roughly chop the onion.

2

In a small pressure cooker, heat olive oil and saute the garlic and onion for just a minute. add the cumin seeds and fry for another minute over medium heat.

3

Add the chopped pumpkin and carrot to the cooker and continue cooking for 2 minutes.

4

Pour in 1 cup of water and pressure cook for 2-3 whistles.

5

Once cooked, add salt to taste. use an immersion blender to puree the mixture until smooth.

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