Pumpkin and carrot cream soup
6 servings
40 minutes
Pumpkin and carrot cream soup is a delicate and velvety dish of French cuisine that combines the sweet notes of pumpkin with the rich flavor of carrot. The French have long appreciated it for its simplicity in preparation and the rich aroma that warms on cool evenings. This soup is suitable for both a light lunch and an exquisite dinner. The addition of cream gives it softness, while fresh parsley completes the composition by adding freshness. It pairs wonderfully with crispy baguette or fresh herbs, creating a harmony of flavors. This soup is not only pleasant to taste but also rich in vitamins, making it an ideal choice for health-conscious food lovers.
1
We clean the pumpkin from seeds and skin. Cut into pieces, place in boiling water, add salt and pepper, and cook for 15 minutes.
- Pumpkin: 5 piece
- Salt: to taste
- Ground black pepper: to taste
2
Then we peel the carrot and grate it on a medium grater, chop the onion into small cubes. We fry for 5 minutes.
- Carrot: 1 piece
- Onion: 1 piece
- Vegetable oil: 5 ml
3
Add carrots and onions to the pumpkin in the pot and cook for another 5 minutes.
- Carrot: 1 piece
- Onion: 1 piece
4
Blend with a blender. Pour back into the pot, add cream and simmer.
- Cream 30% fat: 1 glass
5
We pour the soup into bowls and sprinkle chopped herbs on top.
- Chopped parsley: 10 g
