The carrot and pumpkin soup is a nourishing and comforting soup to have in the winters. Both these vegetables are currently in season making it easy to get and it's healthy at the same time. Carrots and pumpkins are rich in beta carotene, which gives them their orange color. Once consumed, beta carotene is turned into Vitamin A which is good for good vision, strong immunity and healthy skin and mucous membranes.
IngredientsCarrot - 1/2 cup
Pumpkin - 1/2 cup
Black eyed peans - 1/4 cup
Onion - 1, medium
Celery - 1 stalk
Garlic - 4 cloves
Tomato - 1, medium
Red chilli flakes - a couple of pinches
Oil - 1 tbsp
Butter - for garnishing
Black pepper crushed - 5 to 6
Thyme - a dash
Soak the black eyed beans for 30 minutes. Chop the onion, garlic, tomato and celery and keep aside. Slice the carrot in rounds and dice the pumpkin.
Pressure cook the black eye peas with 1/2 cup water for 1 whistle. When the pressure is released mash half the black eye peas.
Heat the oil in a saucepan and add the chopped onion, saute for a couple of minutes and add the garlic, celery and red chilli flakes. Saute till the onion turns golden and add the carrot, tomato and pumpkin and cover and cook till just done. Add the cooked black eyed beans and mix well. Add the crushed black pepper and thyme and take it off the heat. Keep covered till ready to serve.
Serve hot in individual bowls with a spot of butter on top for garnishing and bread rolls on the side. I was happy to toast some pau with butter that I brought back from Mumbai and have it with my Carrot and Pumpkin Soup.