Cream of Pumpkin,Broccoli,Carrot soup

Preparation time
5 mins
Cooking time
15 mins
2 people
Meal course
Posted on
150 gm
Yellow pumpkin
100 gm
1 no.
4 no.
1 cup
Coconut milk
1 cup
2 tspn
3 tspn
Pepper powder
Cream of Pumpkin,Broccoli,Carrot soup

Cream of pumpkin,carrot,broccoli soup made with orange vegetables-Pumpkin,carrot and nutrients loaded broccoli is very rich in Vitamin A, refreshing,sweet and completely vegan. This is light for tummy and very healthy to opt especially during summer. I have abbreviated this as PBC soup.Ingredients like pumpkin and broccoli might not be liked as an individual soup by many , hence the taste is masked by cream or milk. This recipe uses none of these and gives a taste twist with coconut milk.


  1. Cut pumpkin into smaller pieces,broccoli as smaller florets,carrot into medium size pieces.
  2. Generous handful of all these vegetables,3-4 cashewnuts can be loaded in a 2L pressure cooker with 1 tspn of salt, 1 smaller cup of water just to 1/4th of the total loaded level in the cooker.
  3. You can make larger amounts if you use a larger pressure cooker.
  4. Keep it on high flame and flash cook it for 3 whistles. Release the pressure and cool it.
  5. Blend it well. Add 1 cup of thick coconut milk,1 cup of water/coconut water/thin coconut milk to it.
  6. Keep in a vessel and heat it on low flame for 3-5 minutes. Adjust salt, pepper as per taste. You would need at least 2-3 tspn of pepper powder.
  7. Cashew and coconut milk gives a naturally creamy texture for the soup.
  8. Garnish with coriander leaves/cilantro/parsley/spring onions.

Serve the soup hot with some crunchy spicy sides.


  1. You can add garlic, onions for enhanced taste while cooking in pressure cooker.
  2. You can also use the cooker ingredients alone,blend and add salt/pepper making it a OPOS(one pot one shot) soup.

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