Pumpkin,Ginger and Carrot Soup.


Ingredients -
. 1 cup diced pumkin.
. 1 cup diced carrot.
. 1 diced seeded jalapeno pepper.
. 1 tbs chopped fresh ginger.
. Half cup of milk.
. 2 tsp. butter.
. Salt for taste.
. 1 tsp. fennel seeds.
. 1 sprig of rosemary.
  


In a pot heat some vegetable oil. Put in the chopped ginger and fennel seeds.
Then throw in the diced vegetables with the rosemary.
Saute them together for sometime.
Put salt and 3 cups of water.Allow it to simmer for some time.
When the vegetables are soft enough, turn off the heat,  allow it to cool.
Pour it in a blender jar and blend it. The texture should be smooth and creamy.
Pour the whole mixture into the pot, and while it is heating once more, slowly pour in the milk, stirring it constantly. When the soup is hot enough, turn off the heat, stir in the butter and serve.