Pan Roasted Beetroot Pumpkin Soup – Sweet and Warming

Moringa Choco Bites is a delicious snack made with seeds and herbs. This recipe is quick and easy.

You can make a medium sized batch and store in refrigerator for 2-3 weeks. Suitable for adults and kids. Use this as the base recipe and then modify per ingredients of your choice.

You can change the ingredients per your choice and replace them with what is available in your region or per the choice herbs/seeds that you want to put inside.

Cocoa powder is optional too, you can add it if you like, skip it completely, or replace with other choices such as carob powder.

This is a no bake recipe, you can keep the balls outside the refrigerator in an air tight container for 1 week. Alternatively, you can store them in the refrigerator for 3-4 weeks. However, the fresher they are the better tasting they will be.

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Beetroot Pumpkin Soup with Indian spices – Sweet and Warming

Beet pumpkin is a delicious and warming soup to balance Vata. It is ideal for winters and fall. This recipe is quick and easy to make in one pot. It is suitable for adults and kids.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: soup recipe

Servings: 4 people

Author: Nidhi Bansal

Cost: $10

Equipment

• Blender or Grinder
• Heavy base pan. We used Wrought Iron pan.

Ingredients

• 1 Small Pumpkin (about 200g)
• 1 Medium Beetroot
• 1 Medium Onion
• 2 Cloves Garlic finely chopped
• 1 tsp Paprika Powder optional or black pepper powder
• 1 tsp Roasted Cumin seeds Powder optional
• 1 tsp Cinnamon Powder
• 2 tsp Rock Salt To taste
• 2 tbsp Olive Oil Extra Virgin
• 1 inch Fresh ginger root pounded or finely chopped
• 1 cup Water
• 1 tbsp Roasted Chia Seeds optional for garnishing

Instructions

Preparing the Veggies

• Wash the pumpkin and beetroot well.
• Cut the veggies into small ½ inch cubes. Smaller pieces cook quicker and better absorb the herbs, imparting a nice flavour.
• Separately cut the onion into small pieces and pound ginger and garlic together. Keep aside.

Cooking the Soup

• Heat the pan and add Olive oil.
• Once the oil is slightly hot, add chopped onion, garlic, and ginger.
• Once the garlic and ginger mix is slightly brown, add the cubed pumpkin and beet pieces.
• Add salt, mix well, and increase the heat to high level.
• Slowly keep stirring the veggies so that it gets well roasted on high heat.
• Slow down the heat when the pumpkin and beet mix starts to get soft and mushy.
• Add the spices – Cumin powder, cinnamon powder and Paprika powder
• Mix well for 1-2 minutes.
• Add water, stir the mix, and cover.
• Let the mix simmer on low heat for another 5-7 minutes.
• Once the veggies are cooked, close heat and let the mix cool down.
• Once the mix is brought to room temperature, grind it using a blender or grinder.
• Add some more water if needed to turn the ingredients into a puree or runny mix.
• Serve with steamed quinoa, chapati or freshly made bread.
• Garnish with freshly roasted chia seeds (optional)
  
• Enjoy!

Notes

1. You can also roast the veggies in an electric oven by simply setting the cubed veggies in a tray.
2. Brush the pumpkin and beet pieces evenly with olive oil and sprinkle the spices on top of it.
3. Mix all well and spread evenly on the tray.
4. Set the timer to 15 minutes at about 200 C.
5. Add it to blender, once the veggies are cooked and roasted.
6. Add water if needed and serve!

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