Pumpkin and Carrot Soup

Pressure cook all the vegetables with salt and turmeric root for up to 2 whistles and 10 minutes on low flame.

Dry roast the seeds. Keep aside.

Now, when the veggies are done and cool, Remove the tomato skin and blend everything to a smooth puree.

Now heat again, add coconut cream and pepper.

Garnish with roasted seeds, coconut flakes and Serve hot.