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Hot Carrot & Pumpkin Soup Make #Monsoon Treat

The last few days have been wet and rainy , perfect for hot bhajiya and garam chai. It’s also perfect for roasted bhutta and frothy coffee. But since I’m on a serious weight loss binge, bhajiya is out .

Unfortunately, the white Indian corn is still not in season so I decided to go with some soup . I’m not too fond of American corn which I find it too sweet.

Pumpkin has never been on my Top of the Pops but ever since I found that it lends itself to a rich, thick, velvety soup, I’ve been making this soup every now and then.


Carrots and and pumpkins are both naturally sweet so if you want it a little punchy, add a little paprika or chilli flakes.

Serve with a dash of cream or stir in some milk to make it more creamy.

You could also add some chicken broth if you are a non-vegetarian

Image for Bellybytes

Hot Carrot & Pumpkin Soup #Monsoon Treat
Recipe type: Soup
Cuisine: Continental/ Western
Serves: Serves 2
An easy, wholesome soup. Carrot combines with pumpkin to make an unusual flavour
  • 250 g peeled and chopped red pumpkin
  • 2 small carrots peeled and cut
  • 1 medium onion chopped
  • 2-3 pepper corns
  • Water
  1. Put all the chopped vegetables in a pressure pan.
  2. Add just enough water to pressure cook
  3. Add pepper corns.
  4. Cover the pan and put the pressure
  5. Allow to cook for 4-5 whistles
  6. Let the pressure drop on its own. Allow the cooked vegetables to cool before purring in a blender .
  7. Add salt and other seasoning if you like .