Spicy pumpkin, carrot, potato soup is one of the healthiest dishes and it is very easy to make. It is even good for health. If you prepare this dish during winter, all your family members will have some tasty and hot sip of healthy soup.
Ingredients:
· Onion
· Garlic
· Oil
· Water
· Plain flour
· Pumpkin
· Potato
· Carrot
· Mint leaves
· Salt
· Chilli powder
· Curry powder
· Paprika
· Nutmeg
· Pepper
· Vegetable stock
Step by Step instructions:
· Take one large onion and chop it. Take two big carrots, 2 medium sized potatoes and a 4 normal cup size pumpkin and cut them into chunks.
· Take a large size pan and heat it with oil. Then add onion and two garlic cloves. Sauté it until it becomes soft.
· Then add the chopped and chunked vegetables to this pan. Then add 3 tablespoons of plain flour to this pan and mix it as possible as you can.
· Let the flour to absorb the oil. Then put the entire things into a slow cooker. Then add 1 tablespoon of salt, ½ spoon of curry powder, 1 pinch of chilli powder, 2 ½ spoon of paprika, ¼ spoon of nutmeg, pepper, 3 cups of vegetable stock and water to this mixture.
· Then cook it at high temperature for 4 hours or at low temperature for six hours. When the vegetables become tender and puree or until the soup becomes smooth, transfer it to slow cooker to keep them warm.
· You can also adjust the consistency of the soup as per your preferences. Take 1 cup of chopped mint and add to this soup to enhance the flavor of the dish.
· If you want the soup to be thinned, you can grate the coconut, prepare milk and add it to the soup. It will not only thiny the soup but also increases the taste of the dish.
· Transfer the soup into the serving bowl and garnish it with coriander leaves. It will taste good it is served hot.
Ingredients:
· Onion
· Garlic
· Oil
· Water
· Plain flour
· Pumpkin
· Potato
· Carrot
· Mint leaves
· Salt
· Chilli powder
· Curry powder
· Paprika
· Nutmeg
· Pepper
· Vegetable stock
Step by Step instructions:
· Take one large onion and chop it. Take two big carrots, 2 medium sized potatoes and a 4 normal cup size pumpkin and cut them into chunks.
· Take a large size pan and heat it with oil. Then add onion and two garlic cloves. Sauté it until it becomes soft.
· Then add the chopped and chunked vegetables to this pan. Then add 3 tablespoons of plain flour to this pan and mix it as possible as you can.
· Let the flour to absorb the oil. Then put the entire things into a slow cooker. Then add 1 tablespoon of salt, ½ spoon of curry powder, 1 pinch of chilli powder, 2 ½ spoon of paprika, ¼ spoon of nutmeg, pepper, 3 cups of vegetable stock and water to this mixture.
· Then cook it at high temperature for 4 hours or at low temperature for six hours. When the vegetables become tender and puree or until the soup becomes smooth, transfer it to slow cooker to keep them warm.
· You can also adjust the consistency of the soup as per your preferences. Take 1 cup of chopped mint and add to this soup to enhance the flavor of the dish.
· If you want the soup to be thinned, you can grate the coconut, prepare milk and add it to the soup. It will not only thiny the soup but also increases the taste of the dish.
· Transfer the soup into the serving bowl and garnish it with coriander leaves. It will taste good it is served hot.