A winter vegetable soup that’s vibrant in taste and health, packed with the superpowers of pumpkin, carrot and the freshness of spring onion; yummy and an excellent meal any time of the day.
Winters mean soups, and since we are a trio that loves soups, it’s the perfect guilt-free dinner. A bowl (or two) of a hearty vegetable soup with soup sticks, a slice of bread or some sauteed sausages and dinner is served!
The pumpkin is a permanent fixture in my mother’s kitchen. With the vibrantly orange tinged with red carrots screaming their freshness from their space on roadside vegetable carts, it is but natural the latter will be bought in abundance. Hence the highly non-original idea to combine these two fibrous vegetables with superfood powers. The relatively original idea here is the use of minimal seasoning to draw out the sweet earthiness of spring onions that offset the richness of the two vegetables in a manner that’s delightful for the tastebuds.
If you enjoy the pumpkin carrot combination, try the Pumpkin Carrot Pasta (with Prawns). Some other delectable winter dishes to try are the Green Garlic Mashed Potatoes, Slow Cooked Mixed Vegetables, Spring Onion & Cottage Cheese Bhurji and the beautiful Vegetable Chops.
THINGS TO REMEMBER WHEN MAKING THE PUMPKIN CARROT & SPRING ONION SOUP
- I prefer the soup to have a strong pumpkin flavour hence the amount of the fleshy vegetable is higher than carrots. If carrots rock your tastebuds, then switch it – use more carrots and less pumpkin.
- Add spring onion depending on their potency; too much of these winter greens can leave a more oniony than vegetable flavour in your mouth.
- I use a pressure cooker to hasten the process but if you don’t have a cooker, boil the pumpkin and carrots in a pan after roasting the minced garlic. Add water as required and cook till the vegetables are tender. Then follow the process from step number 11.
- I had a bottle of Pumpkin Pie Spice lying around, so I added a pinch of that for a spiciness. Feel free to leave it out.
- Olive oil and butter are a combination I prefer for soups; you can use any oil or butter.
- If you want a rich soup, reduce the quantity of water and add milk or cream.
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- 150 grams Pumpkin
- 100 grams Carrots
- 100 grams Spring Onion
- 4-5 cloves Garlic (minced)
- 1½ tablespoon Olive oil
- 1 tablespoon Butter
- 2 cups Water
- Salt (to taste)
- Black pepper powder (to taste)
- ½ tsp Pumpkin Pie Spice (optional)
Peel and chop pumpkin and carrots into cubes.
Wash the spring onions and finely chop them.
Mince the garlic cloves and transfer them into a bowl.
In a pressure cooker, melt ½ tablespoon butter with 1 tablespoon olive oil.
Once the oil is hot, add the minced garlic and sauté until fragrant.
Add the pumpkin and carrot cubes. Stir well.
Add salt and black pepper powder to taste.
Pour in 2 cups of water. If you want the soup to be thicker, then add less water.
Cover and pressure cook on a medium flame for around 10 minutes or more. The vegetables need to be soft enough to be blended into a smooth paste.
Once the pressure has settled, open the lid and let the vegetables cool.
Blend the vegetables and water for a smooth puree.
In a pan, melt 1/2 tablespoon butter with 1/2 tablespoon oil.
Once hot, add 3/4th of the spring onion and let it sweat.
Pour in the vegetable puree and mix well.
Add the pumpkin pie spice if using it; it's optional.
Adjust seasoning.
Bring the soup to a simmer before removing it from the heat.
Garnish with remaining spring onion and serve hot.
