Pumpkin Tomato Soup | Autumn Soup Bowl | Veggies Soup

A bowl of warming soup is the best comfort food on a cold day. Pumpkin, and tomato combine to make a healthy and colorful soup, which I especially enjoy during the fall. What I love about this soup is that it’s a breeze to throw together and has a velvety texture without the need for heavy cream.

Pumpkin Tomato Soup

Pumpkin is loaded with vitamin A, which is thought to be great for eye health, the antioxidant beta carotene, which may help to prevent cancer, and potassium, to help with muscle recovery after a workout. Paired with tomatoes, which are a great source of vitamin C, iron, and lycopene, which might reduce your risk for heart disease, this soup is a healthy addition to any meal.

Autumn Soup Bowl

As an added bonus, you can always use any leftovers as a dip or pasta sauce. This is exactly the type of recipe I’m going for this fall. I just love feeling cozy and warm, and this creamy pumpkin tomato soup fits that vibe. What I also love about the recipe is that it’s perfect for that late summer to early fall transition, and utilizes a summer staple like tomatoes in a way that’s still cozy for chilly fall nights. 

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Pumpkin – 300 gms (deseeded, peeled and cubed)
Roughly chopped tomato – 1
Water – 2 cups
Sliced white onion – 1
Sliced garlic – 2
Olive oil – 1 tbsp
One bay leaf
One green chilli chopped
Few black pepper
Himalayan pink salt to taste
Greek yogurt or cream & roasted pumpkin seeds for garnishing

Method :

  1. Heat olive oil in a pressure cooker and add sliced onions. Cook till translucent.
  2. Then add sliced garlic, bay leaf and black pepper. Saute for 4 minutes.
  3. Add pumpkin and saute for 4 minutes. Then add chopped tomato, green chilli and salt to taste.
  4. Mix well and saute for 3 minutes on medium high heat.
  5. Add 2 cups of water and pressure cook for 1 whistle.
  6. Allow to cool down the pressure cooker completely. Sieve through water from veggies.
  7. Take the pressure cooked vegetables into a blender and blend to smooth paste.
  8. Transfer puree soup and sieved boil water in a same pressure cooker allow to boil till thickens (approx 8 minutes).
  9. Pour the prepared pumpkin soup into bowl and garnish with roasted pumpkin seeds with a tbsp of cream. alternatively use greek yogurt if you are diet conscious.
Veggies Soup

Pumpkin Carrot Noodle Soup | Steamed Method | कद्दू गाजर नूडल सूप

Well, it is fall/autumn and time for pumpkins to reach their peak in flavor, nutrition, and I love pumpkin – a vibrant carrot pumpkin soup topped with noodles. Bursting with flavor, this comforting, vegetarian soup comes alive with hearty pumpkin, sweet carrots. The pumpkin and carrot combo creates such an incredible flavor.

Pumpkin Carrot Noodle Soup

For the spices in this soup, I used a combination of Himalayan pink salt, black pepper with little butter. These little spices brighten up the sweet and delicate flavors of the carrot and pumpkin and add a lot of health benefits. This pumpkin and carrot soup is made using a handful of ingredients and is ready in no time.

Yummy Noodles Soup

Although this soup is naturally thick and creamy thanks to the pumpkin and carrots, you can also add a dash of plant-based cream or milk to make the soup extra creamy. Also, make sure to add your favorite toppings like flaked chili pepper, fresh parsley, or pumpkin seeds.

Steamed Method

I used the steaming method for making this soup. Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are damaged by heat. Whether you use an electric steamer, a bamboo steamer, or a microwaveable plastic bag or dish, steam vegetables will retain more texture, flavor, and nutritional value when you prepare them with this indirect form of heat and moisture.

Delicious Veggies Soup

Once soft and tender, puree either in a blender jar or use an immersion blender. Adjust consistency, season with salt and more black pepper, and simmer until all the flavors have amalgamated. Super a simple and tasty recipe.

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Pumpkin – 300 gms (deseeded, peeled and cubed)
Roughly chopped carrots – 2
Water – 2 cups
Noodles – 1 cup
Butter – 1 tbsp
Fresh black pepper – 1/2 tsp
Himalayan pink salt to taste
Fresh coriander leaves or dried coriander leaves garnishing

Method :

  1. Boil 2 cups water in a large pot or a deep pan and bring it to boil over medium flame. When it comes to rolling boil, add dried noodles.
  2. Boil until noodles are soft, it will take around 4-5 minutes. Stir occasionally in between.
  3. Turn off the flame and transfer it to colander to drain excess water. Pour 1-2 cups cold water over boiled noodles and drain again to remove excess stickiness ( stop cooking process as well)
  4. Chop pumpkin and carrots into the most uniform pieces. The thicker the veggie, the longer it will take to cook. Fill a pot with approximately half an inch of water.
  5. Cover the lid and let it boil the water on high flame for 5 minutes. Place metal colander with veggies in a pot and cover the pot with a lid. 
  6. Let it steam for good 20 minutes on medium- low heat.
  7. After 20 minutes open the lid and check veggies for doneness by inserting a knife into the thickest part of the vegetable. They should also appear vibrant and colorful.
  8. Allow to cool down the steamed veggies completely. Then blend to smooth puree (add 1 cup of water)
  9. Heat butter in a pan and add vegetables puree with 1 cup of water.
  10. Allow to boil till thickens (approx 8 minutes). Then add pepper, salt boiled noodles and cook for 2 minutes.
  11. Pour the prepared soup into bowl and garnish with fresh coriander leaves or dried coriander leaves.
Autumn Special Soup