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We hope you got insight from reading it, now let’s go back to pumkin-carrot-kale soup recipe. You can have pumkin-carrot-kale soup using 16 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Pumkin-Carrot-Kale Soup:
- Get Pumpkin Palm - size chunk cut into cubes
- Get 2 Carrots , - cut into cubes
- Get 1 small bunch Kale - finely chopped ,
- Provide 1 Onion - medium size , finely chopped
- You need 1 cup Masoor Dal -
- Use 1 Green chilli , - slit length wise
- Get 3 - 4 cloves Garlic - finely chopped ,
- Take 1 inch Ginger - grated
- Prepare 1 Bay leaf -
- Prepare pinch Turmeric powder - a
- Get 2 tsps Coriander powder -
- Use 1/2 tsp Cumin powder -
- Take 1/2 tsp Pepper -
- Prepare to taste Salt
- Take 1 tbsp Olive Oil -
- Get 1 cup Milk
Steps 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.
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