Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pumkin-carrot-kale soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pumkin-Carrot-Kale Soup is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Pumkin-Carrot-Kale Soup is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook pumkin-carrot-kale soup using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumkin-Carrot-Kale Soup:
- Take Pumpkin Palm - size chunk cut into cubes
- Prepare 2 Carrots , - cut into cubes
- Take 1 small bunch Kale - finely chopped ,
- Make ready 1 Onion - medium size , finely chopped
- Take 1 cup Masoor Dal -
- Take 1 Green chilli , - slit length wise
- Get 3 - 4 cloves Garlic - finely chopped ,
- Make ready 1 inch Ginger - grated
- Prepare 1 Bay leaf -
- Prepare pinch Turmeric powder - a
- Make ready 2 tsps Coriander powder -
- Prepare 1/2 tsp Cumin powder -
- Prepare 1/2 tsp Pepper -
- Get to taste Salt
- Take 1 tbsp Olive Oil -
- Get 1 cup 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 is going to wrap it up with this exceptional food pumkin-carrot-kale soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
