Pumpkin - 2 cups diced
Carrot - 1 cup diced
Onion - 1 large
Garlic - 4 cloves
Celery - 1 stick
Salt - 1 tsp
Pepper - 1 tsp
Rosemary - 1/2 tsp
Thyme - 1/2 tsp
Chilli flakes - 1 tsp
Milk - 1 cup
Water - 1 cup
Butter - 1 tbsp
Oil - 1 tbsp
Chop the onion, garlic and celery
Heat the oil and butter in a thick bottomed vessel. I used a pressure cooker as it saves time.
Add the onion, garlic and celery to this.
Sauté on a low flame for 5 minutes till onion turns transparent.
Add the diced pumpkin and carrot to this.
Sauté for 5 minutes on a low flame.
Add the mixed spices.
Mix well and add the milk and water.
Looks beautiful, doesn't it?
Pressure cook for 2 whistles and reduce flame for 10 minutes.
If you are using an open vessel, cover with a lid and simmer for 1 hour. Open every 10 minutes, give a stir and add water, if necessary. Cook till vegetables get tender.
When the vegetables are cooked, it is not going to look 'pretty'.
Use a stick blender to break the vegetables down and to get a homogenous mixture.
Boil soup again. Add more water to loosen up the soup if too thick. Check seasoning.
Serve hot.
I served the soup with sautéed mushroom and whole wheat garlic flat bread.
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