This creamy pumpkin soup is packed with nutrients and flavor. It’s a perfect meal for a cold day!

Ingredients:

• 1 tablespoon butter or oil
• 1 inch cinnamon stick
• 1 bay leaf
• 4 garlic cloves, minced
• 1 chopped onion
• Salt to taste
• Chili powder to taste
• 200 grams pumpkin, cubed
• 1 carrot, sliced
• 2 cups water
• 3/4 cup milk or cream
• Oregano to taste
• Additional butter (optional)
• Freshly ground black pepper
• Pumpkin seeds, for garnish (optional)
• Roasted garlic bread, for serving (optional)

Instructions:

1. Heat the butter or oil in a heavy-bottomed pan over medium heat. Add the cinnamon stick, bay leaf, garlic, and onion. Sauté for 1 minute, then add salt and chili powder to taste.
2. Stir in the cubed pumpkin and sliced carrot. Sauté for 2-3 minutes, then add 2 cups of water. Cover the pan and simmer for 10 minutes, or until the vegetables are softened.
3. Remove the vegetables from the heat and blend them into a fine puree.
4. Pour the puree back into the pan and add 3/4 cup of milk or cream. If you prefer a richer soup, use cream. If you prefer a lighter soup, use milk. Heat the soup over medium heat until the milk or cream is heated through.
5. Stir in oregano to taste. If you used milk, add a pat of butter for extra richness (this step is optional if you used cream).
6. Season with black pepper to taste.
7. Serve the soup hot, garnished with pumpkin seeds (optional) and enjoy with a side of roasted garlic bread (optional).

Health Benefits:

This soup is a great source of beta-carotene, which is important for eye health. Pumpkin is also high in fiber, which can help with digestion. According to the video, pumpkin is also balancing for all doshas, especially paa.

I hope this recipe blog helps you recreate this delicious dish at home!