Winter hasn’t set in yet, and my city is still sweltering in the October heat. But a few hectic days of travel and sudden changes in weather later; I found myself suffering from a cold and yearning for a warm, hearty soup. So even though I usually make this soup on chilly December evenings, I made this soup with all my favorite winter vegetables although they are not in season at the moment; pumpkin, carrots, beetroot and zucchini. Apart from its bright color and comforting taste, what I love the best about this soup is that it is extremely rich in nutrients like beta-carotene, Vitamin A, C and E, minerals and dietary fibres.
250g Pumpkin, peeled and diced;
1 carrot, peeled and diced pieces;
½ beetroot, peeled and diced;
1 zucchini, peeled and diced;
3 cloves of garlic, roughly crushed,
1 tsp Extra virgin Olive oil;
500 ml Vegetable stock (or water plus vegetable stock cubes);
Salt to taste;
Pepper to taste;
Dried oregano, to taste.