Creamy Carrots, Beetroot and Tomato soup

In a pressure cooker add beets, tomato, carrots, pumpkin, ginger, sugar and salt.
Add water and close the lid and cook for 4-5 whistles.

Remove from heat and wait for the pressure to come down on it's own before blending the cooked veggies until puree.

Strain it through a metal sieve.

Heat butter in a pan, and add black pepper.

Add vegetable puree and let it boil until its thick in consistency.

Sprinkle some oregano and cream on the top.