Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, pumkin-carrot-kale soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Pumkin-Carrot-Kale Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Pumkin-Carrot-Kale Soup is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have pumkin-carrot-kale soup using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pumkin-Carrot-Kale Soup:
- Make ready Pumpkin Palm - size chunk cut into cubes
- Take Carrots , - cut into cubes
- Prepare Kale - finely chopped ,
- Prepare Onion - medium size , finely chopped
- Get Masoor Dal -
- Get Green chilli , - slit length wise
- Make ready Garlic - finely chopped ,
- Take Ginger - grated
- Make ready Bay leaf -
- Make ready Turmeric powder - a
- Make ready Coriander powder -
- Make ready Cumin powder -
- Get Pepper -
- Make ready Salt
- Make ready Olive Oil -
- Make ready Milk
Instructions to make Pumkin-Carrot-Kale Soup:
- Pressure cook the pumpkin, carrots, green chilli and dal together, with the pinch of turmeric powder, for 3 whistles. When cool, mash it gently with your hands, or with the bottom of the ladle. You could use a blender if you want it in a puréed consistency.
- Heat the cooking pot/pan. Add in the olive oil. Once the oil starts smoking, turn the flame to low. Add the garlic, and sauté it till it get slightly burnt. Now add the bay leaf, followed by the onions. Turn the flame to medium now, and once the onions turn soft, add the celery and ginger. Add the cumin and coriander powders and sauté it lightly.
- Add the kale leaves. Kale requires a higher cook time than regular spinach. Once the content has reduced to about one-fourth, add some water to just drown the mass, and cook covered for about 10 minutes.
- Add the pressure cooked pumpkin and carrot. Add salt and add equal amount of water. Cover and cook in low to medium flame for another 15 minutes.
- Remove the bay leaf from the soup. Add pepper powder and the milk and leave the pot on flame till it bubbles. Turn off the heat. Garnish with coriander leaves.
So that’s going to wrap it up for this special food pumkin-carrot-kale soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this page becomes “the place to be” when it comes to pumkin-carrot-kale soup cooking. Go on get cooking!
