Carrot and pumpkin soup is delicious, nutritious and healthy. It cheers up remarkably in cloudy autumn and makes up for the lack of vitamins in spring. It contains only vegetables, it is easily absorbed by the body, so it is suitable for dieters and vegetarians.
It is necessary
- - 200 g carrots
- - 300 g pumpkin
- - 3 medium potatoes
- - 1 onion
- - 200 ml vegetable broth
- - 250 ml cream
- - 50 g butter
- - salt and pepper to taste
Instructions
Step 1
Peel the pumpkin and cut into large cubes. Wrap it in foil and bake in an oven preheated to 180 C for 25 minutes. Then prepare the roast. Rinse the carrots under running water, peel and grate. Peel the onion, rinse with water, dry and cut into medium cubes. Melt the butter in a preheated skillet and sauté the carrots and onions for 15 minutes, covered.
Step 2
Rinse the potatoes under running water, peel them, cut into large cubes. In a saucepan, bring the vegetable stock to a boil. Place the potato cubes in it and cook, covered, for 10 minutes. Then add the roast, baked pumpkin and pour in the cream (at least 20% fat). Season with salt and pepper to taste. Simmer on low heat, covered, for 5-7 minutes.
Step 3
When the soup is cooked, let it sit for 10 minutes. Then pour the contents of the pot into a blender and beat until smooth. The soup turns out to be a sunny orange color, so the green decoration looks very beautiful. Cilantro and parsley greens are suitable. You can also garnish with a few pumpkin seeds and drizzle with drops of pumpkin seed oil.
