Carrot Pumpkin Soup - Gluten Free & Vegan

 A warm soup on a chill winter's night is what we all crave for . This carrot pumpkin soup is  inspired by the Fall season where Pumpkins are available in plenty and used in a wide range of sweet as well as savory recipes in the USA and Canada. 

During my brief stay in the US , I was amazed to see how the sweet pumpkin is used in cooking various recipes and best part would be the beautifully decorated Pumpkins on Halloween suppsoedly to give the Spooky effect 💀 but I always admired the artist who carves it with patience. 

 I was also cleared of the misconception that it is only we Indians who use a lot of Pumpkins in our day to day cooking. If you have observed, Indian cooking makes use of even the seeds , the inner flesh , the skin in our recipes without letting anything go waste . 

Musical instruments like the Veena, Tanpura , Sitar are  made using dried pumpkin shells .

This soup came in just around the time when one of the food groups that I am a part off announced a throw back Thursday event on Instagram with pumpkin 🎃  as the main theme . I am happy to link it to #instapumpkinplus on Instagram hosted by Foodies + group

Well , coming to today's recipe, my part of the country has been experiencing a dull and gloomy weather for almost a fortnight due to a severe depression around the coastal regions . Needless to say we indulged into fried snacks a lot in the last 3 -  4 days and I dint want to give into the craving . Hence , I decided on making this warm soup along with our supper . 

Carrot Pumpkin soup is mildly spiced and even kids can have it. Absolutely very easy to put together and gets done in about 20 mins . You may add some fresh cream if you like or skip it if you want to keep it the vegan way .

This warm pumpkin carrot soup is a perfect appetiser for any kind of parties.  You may serve them with some croutons , bread sticks or  roasted bread cubes for the added crunch .

Listing some more delicious and healthy soups by my blogger friends which have intrigued me to venture into making soups more often than before .I insist you all must also try them and enjoy with your family . 

Archana's  golden colored Pumpkin soup is what I would like to try soon . She has added some potato which will give a nice volume to the soup.

Mayuri ji shared a vitamin rich Roasted  Pumpkin soup topped with some spicy salsa which balances the sweetness of the pumpkin and makes the soup flavorful and mildly spiced . 

Narmadha has a kid friendly Creamy Carrot soup to feed your little ones who make a fuss to eat their share of veggies . Cheat feed them with some French fries or chips and I am sure they will polish the bowl clean while Kalyani's rich Carrot Almond Soup  is an absolute treat on a winter night and a crowd puller if served at parties.

How can we forget the Rustic Tomato Soup and Rasam - the Desi Soup of India when we are talking of soups? 

Priya Iyer shares her classic Italian Tomato Soup with us while Swaty shares a lipsmacking Carrot Rasam .

Pin it up for future 

Preparation Time - 10 mins
Cooking Time - 20 mins
Serves  - 2 to 3
Complexity  - Simple

Ingredients 

100 gms pumpkin

2 carrots peeled 

1 medium tomato 

1 green chilly 

Small piece of ginger

Handful of fresh corriander

pepper powder as needed

Salt as needed 

3 cups water (1 cup = 150 ml )

1 tsp fresh cream (skip for vegan) 

Method 

• Wash and peel the skin from the pumpkin and carrots. 
• Roughly chop the ginger, carrots ,pumpkin and tomatoes, slit the green chilly . 
• Add all these in a pressure cooker, 1 glass water along with roughly chopped corriander and pressure cook for 3 whistles and let the pressure cool down.
• Blend it finely in a blender and pass it through a sieve .
• Add some water depending on how thick you want your soup along with salt and bring it to a boil .
• Serve warm with topped with some cream and freshly ground pepper .

Notes 

• You can use vegetable broth instead of water .
• A little butter can also be used while serving. 
• You can add some roughly chopped onions and 1 or 2 cloves of garlic along with other vegetables.