Pumpkin and Carrot Soup

Pumpkin and Carrot Soup

Pumpkin and carrot soup is a wonderful option not only for those fighting indigestion and stomach infections, but also for those who are on a weight loss program. This soup is soothing, gentle and easy to digest with soluble fibres that help in satiating hunger. It is low in calories, high in energy and can also help in balancing the body’s electrolytes after a hard day’s work.


  • Cut & cubed pumpkin: 1 ½ cups
  • Cut & cubed carrot: ½ cup
  • Medium sized onion, chopped: 1
  • Garlic cloves: 5-6
  • Butter: 2 tsp
  • Salt & pepper: as needed


  • Add the butter to a pressure cooker.
  • Add the pumpkin, carrot, onion and garlic cloves.
  • Sauté for 2 minutes.
  • Add 1/2 cup of water.
  • Pressure cook for 3 whistles.
  • Once the pressure has been released, open the cooker and allow the contents to cool. Then, blend the contents well in a mixer.
  • Add water to adjust the consistency of the soup.
  • Allow this to boil.
  • Add salt and pepper powder.
  • Toasted pumpkin seeds can be added just before serving the pumpkin soup. This will give texture to the soup by adding a nice crunch to it.

Health Benefits of Pumpkin:

  • Pumpkins are power houses of fibre.
  • Pumpkins greatly help in regulating blood pressure.
  • They reduce the risk of cancer.
  • They also help in combating diabetes.
  • Pumpkins strengthen the immune system.

Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
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