Dr Namrata Ghusar
| 1 minute to read
Pumpkin carrot creamy soup
15:00
Veg
103kcalProtein
2gmFat
7gmCarbs
8gmIngredients
pumpkin,carrot diced(200gm)- oil 5gm
- black pepper,bay leaf,salt
- coconut milk 50ml
- 1 cup warm water
Direction
Step-1
Tender boil pumpkin, carrot in cooker,let it cool and make a puree
Step-2
Heat a pan,add garlic finely chopped,add bay leaf and black pepper chrushed.
Step-3
add puree to it and add salt, add 1 cup warm water and cook for 2-3min
Step-4
Add coconut milk and cook for another 3-4min
Shirish
Any alternative for coconut milk ?