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30 Jan 2014

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

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.

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