Masoor Carrot And Pumpkin Soup

With the earthy richness of masoor dal, the sweetness of carrots, and the velvety texture of pumpkin, this soup is a symphony of flavors and textures that promises to warm your heart and satisfy your soul.

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Masoor Carrot And Pumpkin Soup

Main Ingredients Split Red Lentil, Red Pumpkin
Cuisine Fusion
Course Soups
Prep Time 10-15 minutes
Cook time 25-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg


  • 1/2 cup split red lentil (masoor dal), boiled
  • 2 rcarrot, sliced
  • 250 grams red pumpkin (bhopla/kaddu), sliced
  • 2 teaspoon Oil
  • 3 cloves garlic
  • 1 large onion, chopped
  • 1 1/2 cups vegetable stock
  • Salt to taste
  • 7-8 black peppercorns crushed
  • 1 cup skimmed milk


  1. Heat oil in a non-stick pan.
  2. Add garlic cloves, onion, carrot and pumpkin and sauté. Add vegetable stock, salt, black pepper powder and stir. Add masoor dal and mix well. Cover and cook on medium heat till the dal is completely cooked and soft.
  3. Cool and blend in a mixer. Pour into a pan and add milk.  Bring it to a boil.
  4. Serve hot.

Calories 1545
Carbohydrates 169.1
Protein 51
Fat 73.9
Other Fiber Fiber- 32gm