Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pumkin-carrot-kale soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Pumkin-Carrot-Kale Soup is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Pumkin-Carrot-Kale Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must 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:

1. Prepare Pumpkin Palm - size chunk cut into cubes
2. Take 2 Carrots , - cut into cubes
3. Make ready 1 small bunch Kale - finely chopped ,
4. Make ready 1 Onion - medium size , finely chopped
5. Take 1 cup Masoor Dal -
6. Prepare 1 Green chilli , - slit length wise
7. Make ready 3 - 4 cloves Garlic -  finely chopped ,
8. Take 1 inch Ginger -  grated
9. Get 1 Bay leaf -
10. Make ready pinch Turmeric powder - a
11. Make ready 2 tsps Coriander powder -
12. Get 1/2 tsp Cumin powder -
13. Make ready 1/2 tsp Pepper -
14. Take to taste Salt
15. Prepare 1 tbsp Olive Oil -
16. Make ready 1 cup Milk

Instructions to make Pumkin-Carrot-Kale Soup:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!