Pumpkin Carrot soup

Servings: 4

Ingredients:

Content	Quantity	Comment
Pumpkin	1 cup	Cubed
Carrot	1 medium	Cubed
Onion	1 medium	Sliced
Ginger	1” inch piece
Garlic	3-4 cloves
Olive oil	2 tbsp	You can use any oil of your choice
Water	As required
Vegetable stock	1 cup
Pumpkin	1 cup	Cubed

Method:

Heat oil in a pan. Add ginger, garlic and saute till garlic starts leaving its fragrance. Add onions and saute for a minute more.

  

Add the carrots and saute once. Add the pumpkin and saute. Add 1/2 tsp of salt and mix well. Add 1/2 cup of water or vegetable stock and cook covered till carrots and pumpkin gets cooked.

               

Turn off the heat and cool. Grind it to a smooth paste. Add vegetable stock and adjust thickness using some water if required, add salt and bring it to a boil. Simmer for 2-3 minutes. 

Serve hot with pepper if required.