Golden Pumpkin and Carrot Soup

Having a soup for Winter does all the good as everyone loves to revel in the warmth and cosiness of something warm going inside the body via the mouth and throat directly into the tummy!There are recipes for hundreds of soups and making one with easily available ingredients and seasoning is worth it.People who want to eat light but warm,people who do not wish to indulge in excess calories not when the weather is cold with freezing temperatures and those who are on a diet have a single great option which is filling and healthy and that is a lovely soup to make.

The following recipe combines two main vegetables and easily available seasoning.I have added some out of the box ingredients for a really lovely and lip smacking twist.Serve the soup for lunch or dinner or as a snack in between meals with fresh bread,toast or croutons.It will pep up your mood and rejuvenate you.I have added green tea for detox and it gives a really lovely zing to the soup.So lets begin with the recipe!

NOTE:

• I have used whole ripe yellow/orange Pumpkin for the soup.Do not use Green Pumpkin as the taste will differ and will be a little sour.You can use canned Pumpkin as well.
• The seasoning varies according to your taste.I have used salt and pepper.For those wanting a spicy Indian twist can add red chilli powder or Garam Masala.
• I have used Celery leaves for garnishing the soup.You can however use Coriander,Cilantro or Parsley as well.
• For a non veg twist add some boiled and shredded chicken or hard boiled and chopped eggs while heating the soup after pureeing and straining.A shredded omelette can be added if you want a peppy addition.
• Foe a Golden soup add Orange or Red Carrots.However if you use Purple Carrots then the soup will take on a lovely brownish hue!

Preparation Time : 30 minutes

Makes : 2 servings

INGREDIENTS

500 gms yellow/orange Pumpkin – chopped into large pieces

50 gms Red/Orange/Purple Carrot – chopped into large pieces

2 tsp Green Tea Leaves

3 cups vegetable or chicken stock/water

For a different kick use 2 cups white wine and 1 cup stock or water

Salt to taste

3 tsp pepper

2 Onions – sliced

3-4 pods of Garlic – chopped(optional)

2 Bay Leaves

1 tbsp butter

To Garnish:

2 tbsp Celery Leaves – chopped finely

2 tsp cream

METHOD

Steam the Pumpkin and Carrot pieces with 1/2 cup water in a pressure cooker for 3 whistles.Leave to cool and open.

Heat the butter in a pan and add Bay leaves.Add the Onions and Garlic(if using) and sauté till Onions start turning brownish.Add the steamed vegetables and stir for 2-3 minutes and then add the stock.Cover the pan and bring to a boil.

Add the tea leaves.Lower the heat and cook for 5 minutes then on high for 2-3 minutes.Then close the pan and leave to cool for 10 minutes.

Now blend the mixture in a blender and strain through a sieve or a soup strainer into a separate saucepan.Place on medium heat and when it comes to a boil add salt and pepper and whatever extra seasoning you want to add.Mix well and take off heat.

Ladle into soup bowls and garnish with 1 tsp cream per bowl.Run a toothpick across the cream to get a lovely design.Sprinkle the chopped Celery Leaves on the cream and serve hot and steaming with accompaniments of your choice.

Some warm soup shots: