Fall boasts of fresh pumpkin and the best way to enjoy pumpkin in my family is either pumpkin curry, pumpkin salad or a soup. This Pumpkin Carrot Soup is flavored with yogurt and apple and is mildly sweet in taste. A perfect way to introduce pumpkin flavor to toddlers. Made with simple one pot recipe, this pumpkin soup can be made ahead of time for meal prepping for busy week nights. This recipe is perfect to introduce pumpkin or carrots to toddlers who have just started eating whole foods! More Healthy Soups from my blog: Roasted Tomato Garlic Soup, Tomato Rice Soup, Mushroom Soup without Cream, Roasted Pumpkin Soup.
Ingredients
See recipe card for ratio of ingredients.
Pumpkin Carrots Apple Curd- use vegan curd. Ghee and Spices- Swap ghee with coconut oil or sesame oil to make it vegan.
How To Make Pumpkin Carrot Soup
Step 1. Prep Veggies Take a pressure cooker and heat desi ghee until hot. Once heated, add hing (asafoetida) and jeera (cumin seeds). Sauté briefly until aromatic. While it is heated, wash and prep veggies. Step 2. Add Vegetables Add the washed and chopped vegetables to the cooker. Close the lid and cook on full pressure for one whistle. Then, reduce the heat and simmer for 5 minutes. Step 3. Blend the Soup Transfer the cooked vegetables to a blender and blend until smooth. Alternatively, use a hand blender to achieve a smooth consistency, as the vegetables will be soft. Step 4. Mix in the Curd and Season Add fresh dahi (curd) to the blended mixture. Season with salt and black pepper, and add water to achieve the desired consistency. Bring the mixture to a boil for 3 minutes, then simmer for an additional 2 minutes before serving. Step 5. Serve It The Carrot Pumpkin Soup is ready. Serve it hot!
