Pumpkin- 250 gms

Carrot- 250 gms 

Butter- 2 teaspoon

Garlic- 100-200 gms

Pepper powder- 5 gms

Spring onions- 10 gms

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1. Heat the butter in a cooker or a saucepan and place over medium heat. 
2. Once hot, add garlic, spring onions, pumpkin , carrot, pepper powder and Himalayan pink salt and cook until the vegetables are tender, around 5 minutes.
3. Then cook for 30-40 minutes until the vegetables are tender.
4. Then remove from heat and serve hot!

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Pumpkin and carrot soup is rich in several minerals and vitamins like copper, manganese, riboflavin, iron, niacin, and potassium as well as Vitamins C, K, and E. It is also extremely high in a powerful antioxidant called beta-carotene.

One of iThrive’s biggest focus is to teach anyone how to harness the healing power of food. In order to do this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes.

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