Carrot Pumpkin and Almond Soup

40 Minutes (includes cooling time)
Serves 6 People
Author: Rajni Ram
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This soup is a nourishing soup full of Asian flavours. In this part of India, it is summers all the time, so I get about a month to enjoy warm soup. This Carrot, Pumpkin and Almond soup came about on one of those days when I  had only Carrot and Pumpkin in my fridge and nothing else. Since both the vegetables are on the sweeter side, I had to think about balancing the sweetness. And what better  than some Asian spices to pep things up.

In this recipe I have used Almond flour which gives the soup body, and also enhances its nutrition, Almonds are full of good fat. By adding Almond flour, cream need not be added, thereby making this a Vegan soup. If Almond flour is not readily available, a handful of almonds can be blanched and ground to a paste.

Pumpkins give a robust colour to the soup and a nice texture too. Other Squash vegetables can alsoi be used in place of Pumpkins. I see that most people find eating carrots a task. And getting children to eat this vegetable is a bigger task. This soup is a great way to sneak in Carrots into diet. I have more fun ways to sneak in this vegetable. Check Gajar ka Halwa (Carrot Pudding), Gajar Halwa Barfi (Carrot fudge),  Morkovcha/Carrot Salad.

While you are here I request you to have a look at other recipes on the blog like- Mushroom Soup, Creamy Pink Sauce Pasta, Vegetable Manchurian, Tofu and Stir fried Vegetables in sauce Hot Schezwan Sauce, and more…

 

Ingredients

  1. Carrots 200 Gm
  2. Pumpkin 150 Gm ( skin removed)
  3. Almond Flour 1/2 a cup
  4. Vegetable broth or Lentil broth 1.5 cups approximately
  5. Onion 1 finely chopped
  6. Garlic 3-4 cloves finely chopped
  7. Olive oil for sauteeing 1 tbsp
  8. Black Pepper Powder 1 tsp
  9. Ginger 1/2 inch piece
  10. Birds eye chilli 3 or any other variety of red chilli( fresh ones, not dry)
  11. Lemon juice 1/2 tbsp
  1. Dice the carrots, and cut the pumpkin to big chunks. Put them both in a microwave safe vessel(I used my silicone baking tray), and microwave on high for 7 minutes or until both the vegetables turn soft. Alternately cook them over the stove top until soft. Cool completely. Reserve the cooked water(broth), and puree the vegetables in a blender.
  2. Now take the ginger and the birds eye chilli/ fresh red chilli, in a blender jar and blend. Add 2 tbsp water and blend again to a paste. Keep aside.
  3. Now to a pan add the Olive oil or any neutral oil and heat. Add the garlic and onion and saute until the onion turns transparent. Take care that the onion does not change colour or turn brown. This would change the taste of the soup completely. Now add the pureed carrot and pumpkin to the pan.
  4. Stir the mixture, and add the blended ginger and chilli paste to the pan. Stir everything together again. Add salt as per taste, followed by the broth(reserved water or any other broth). Simmer for 5 minutes over a low flame.
  5. Now add the Almond flour/ almond paste, and stir well so that no lumps are formed. Add the pepper powder, add more water or broth to adjust consistency if required, and let it simmer another 5 minutes. Now add the lemon juice and turn off the flame. Serve the soup hot with your favourite bread or salad to make a delicious meal.

Dice the carrots, and cut the pumpkin to big chunks. Put them both in a microwave safe vessel(I used my silicone baking tray), and microwave on high for 7 minutes or until both the vegetables turn soft. Alternately cook them over the stove top until soft. Cool completely. Reserve the cooked water(broth), and puree the vegetables in a blender. Now take the ginger and the birds eye chilli/ fresh red chilli, in a blender jar and blend. Add 2 tbsp water and blend again to a paste. Keep aside. Now to a pan add the Olive oil or any neutral oil and heat. Add the garlic and onion and saute until the onion turns transparent. Take care that the onion does not change colour or turn brown. This would change the taste of the soup completely. Now add the pureed carrot and pumpkin to the pan. Stir the mixture, and add the blended ginger and chilli paste to the pan. Stir everything together again. Add salt as per taste, followed by the broth(reserved water or any other broth). Simmer for 5 minutes over a low flame. Now add the Almond flour/ almond paste, and stir well so that no lumps are formed. Add the pepper powder, add more water or broth to adjust consistency if required, and let it simmer another 5 minutes. Now add the lemon juice and turn off the flame. Serve the soup hot with your favourite bread or salad to make a delicious meal.

Notes:

  1. If you don’t have Almond flour, it can be made at home by blanching almonds, removing the skin, drying them and then grinding to a powder. Alternately, blanch almonds and grind them to a paste with little water. If find this easier than grinding to a flour.
  2. I have used Olive oil, butter or any other oil can also be used.
  3. I get a lot of queries about the chillies to use. I mostly use Indian chillies. If you don’t find them near you, Serrano Peppers can be used. I will let you to decide the heat here.
  4. Since I made this as a Vegan soup I have not used cream in the recipe. The almond flour can be substituted with cream, about 1/4 cup. If adding cream, skip the lemon juice.

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