Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

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.

Related Posts:

  • Baby corn soup Servings: 3-4 Ingredients: Content Quantity Comment Baby corn 5-6 (100 grams) Quartered Onion 1 small Chopped finely Garlic 3-4 pods Chopped finely Fresh Green peas 1-2 tbsp Carrot … Read More
  • Carrot Almond soup Servings: 4-5 Ingredients: Content Quantity Comment Carrots 2 small Onion 1 small Sliced Garlic 2-3 cloves Almonds 4-5 Water To cook Salt To taste Black Pepper To taste Crushed … Read More
  • Tomato Carrot Soup Servings: 2-3 Ingredients: Content Quantity Comment Tomato 2 medium Chopped Carrots 1 medium Peeled and diced Onion 1 medium Sliced Garlic 4-5 cloves Salt ½ tsp Water / Vegetable s… Read More
  • Roasted Pumpkin Soup Normal 0 false false false EN-US X-NONE X-NONE … Read More
  • Tamarind Rasam Servings: 4-5 Ingredients: Content Quantity Comment Tamarind 1 lemon size Salt To taste Water As required Oil 1 tbsp Mustard 1 tsp Hing / Asafoetida ¼ tsp Curry leaves 1 spri… Read More

1 comments: