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Pumpkin Carrot Ginger Vegetable Soup With Fresh Pumpkins, Carrots & Ginger

This fresh pumpkin soup recipe without cream uses fresh pumpkins, carrots, ginger, potatoes, spices and few other ingredients to make a very yummy, easy, healthy and fresh pumpkin carrot ginger soup from scratch.
Course Soup
Cuisine American, Indian
Keyword fresh pumpkin soup, pumpkin carrot soup, pumpkin ginger soup, pumpkin vegetable soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 164kcal

Ingredients

  • 1 cup fresh pumpkin peeled and sliced
  • 2 medium sized carrots
  • 1 medium sized potatoes
  • 1 tablespoon crushed fresh ginger
  • 1 teaspoon garlic powder
  • salt as required
  • 2 cups water
  • 1 tablespoon butter or oil
  • ¼ teaspoon crushed black pepper
  • 1 tablespoon shallots or pearl onions peeled and chopped

Instructions

  • Peel and chop carrots and potatoes, keep aside.
  • In a pan, heat butter or oil and add the chopped shallots or onion.
  • Mix well, let it get stir fried for a few moments till the chopped shallots turn brown and caramelize.
  • Add the crushed ginger and lightly fry for a few seconds, switch off the stove and keep the pan away from heat.
  • Heat water in another sauce pan, and when the water boils add the potatoes, carrots and salt and reduce the flame.
  • Close the pan, and let the vegetables get cooked in low heat for about 10 minutes.
  • Add pumpkin pieces to the pan, stir and cook for about 4 to 5 minutes in low heat.
  • Once the vegetables are cooked, remove from the stove and keep it aside for cooling.
  • Once the cooked vegetables are cooled enough, blend all the cooked vegetables(not the caramelized onions, we will add it later to the soup) along with the water used for cooking the vegetables, in a blender.
    I do not prefer to have many vegetable chunks in the soup, so I blended the vegetables till it reached an almost smooth consistency, small little pieces of vegetables in the soup is fine.
  • If you think the resulting mixture is too thick, you can add little bit more water.
  • Transfer the contents from the blender to the pan again, and heat it.
  • Now add the caramelized onions, garlic powder and black pepper powder (or crushed black pepper) also to the soup and bring it to a boil for few seconds.
  • Switch off the stove and serve the hot soup while it is still warm!

Notes

You can also make things more easier by cooking all the vegetables together in a pressure cooker. 
If you are using pressure cooker, the vegetables will be usually cooked in 2 to 3 whistles,or about 7 to 8 minutes of cooking after the steam comes.

Nutrition

Calories: 164kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 850mg | Fiber: 4g | Sugar: 4g | Vitamin A: 15305IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 4.1mg