Pumpkin Carrot Soup

Pumpkin, one of my favorite food, is a rich source for Vitamin A. Also a good source of beta-carotene, it helps in preventing degenerative damage to eyes.

It is said that eating pumpkin is good for the heart! With fiber, potassium and vitamin C, it is also associated with the reduction on the risk of stroke as well as formation of kidney stones.

With all the benefits of pumpkin, I tried to get my fussy eater eat them in many different way but failed. So I finally decided to blend them into soup together with other vegetables that they enjoyed to cover the taste. Not so much of a fan of cream in soup although we love soup, I omit the cream from the soup. This gives the soup a little more watery texture in comparison with any cream based soup. This is finally a successful attempt as they loved the soup.


  • 300 gm pumpkin – cut into medium sized chunksimg_3380
  • 150 gm carrots – cut into medium sized chunksimg_3384
  • 1 cm old ginger – sliced
  • 1.5 liter chicken / beef stock
  • Salt & Pepper to taste


  1. In the stock pot, put in all the ingredients and bring to boil
  2. Lower the fire to low and boil the soup for 40 minutes
  3. Check and ensure that the pumpkin are soft
  4. Remove the ginger sliced and discard accordingly
  5. In the food processor / blender, divide the soup into 2 portion and blend until well blended
  6. Bring the blended soup back to boil and season accordingly with salt & pepper
  7. Off the fire and serve hot




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