Pumpkin and carrot cream soup

5 servings

30 minutes

Pumpkin and carrot cream soup is a true embodiment of comfort in a bowl. Its roots trace back to European cuisine, where the simplicity of ingredients meets refined flavor. This soup features a velvety consistency, where the sweetness of pumpkin harmoniously complements the light spiciness of carrot and onion. A slight sautéing of the vegetables before boiling enhances their aroma, while adding cream upon serving makes the taste even softer. Dill adds a fresh note, and pumpkin seeds or soybean sprouts provide texture. An ideal choice for autumn evenings, this soup not only warms but also nourishes with beneficial nutrients. Its softness and sweet flavor make it an excellent option even for the pickiest gourmets.

Energy value per serving

• Calories: 250.2
• Proteins: 6g
• Fats: 15.7g
• Carbohydrates: 28.6g

Ingredients

• Pumpkin: 1300 g
• Carrot: 3 pc
• Red onion: 1 head
• Dill: 1 bunch
• Salt: 1 tbsp
• Ground white pepper: to taste
• Sunflower oil: 3 tbsp
• Cream 10%: 200 ml

Cooking steps

1. Cut the pumpkin, onion, and carrot into large cubes.

   Required ingredients:

   • Pumpkin: 1300 g
   • Red onion: 1 head
   • Carrot: 3 pieces

2. Sauté the onion a little in the pot. Add the carrot and pumpkin, and sauté everything a bit (1-3 min.).

   Required ingredients:

   • Red onion: 1 head
   • Sunflower oil: 3 tablespoons
   • Carrot: 3 pieces
   • Pumpkin: 1300 g

3. Pour hot water up to the level of the vegetables (not more!).

4. Cook on medium heat until the pumpkin is soft.

   Required ingredients:

   • Pumpkin: 1300 g

5. Add dill and keep on the heat for another 5 minutes until the carrot is soft.

   Required ingredients:

   • Dill: 1 bunch

6. Let it cool and then blend into a cream soup.

7. Serve with cream. Can be sprinkled with pumpkin seeds or soybean sprouts.

   Required ingredients:

   • Cream 10%: 200 ml