Carrot Pumpkin Soup

A delightful soup, pleasant on the palate with a hint of pepper. We sip the soups through  light dinners consisting of a vegetable, a bowl of yogurt and the ever refreshing glass of buttermilk to end the meal.

Ingredients

1 cup of peeled and roughly chopped pumpkin
1/2 cup of carrots cleaned and roughly chopped
1 tomato with two long slits
All the above to be pressure cooked to 2 whistles, cooled and blended to a smooth paste. 

Salt and pepper powder as per taste to be added later. 

Method 

Transfer the blended paste into a deep bottomed vessel and add as much water to make a soup consistency to your taste, add salt to your taste, pepper powder to taste. Bring to a boil and serve.