Pumpkin & carrot soup

Ingredients

1 cup pumpkin

1 carrot

Few spring onion

2 spoons cooked rice

¼ tsp chopped garlic & green chili

1 tsp oil / butter

1 tsp corn flour

Salt to taste

Method

Pressure cook pumpkin and carrot  with ½ cup of water and salt for 1 whistle.

Grind them along with cooked rice and water in a blender keep aside.

Heat oil in a pan, add garlic & green chili sauté.

Add spring onion and saute, add ½ cup water allow to boil.

Mix corn flour with little water, add to above and cook for 2 minutes.

Add vegetable paste, after it comes to boil, switch off the gas.

Garnish with spring onions.

Ready to serve hot pumpkin & carrot soup