Pumpkin and carrot puree soup
4 servings
60 minutes
Pumpkin and carrot puree soup is a bright representative of autumn coziness and warmth. This recipe originates from American cuisine, where pumpkin is one of the main symbols of autumn. The delicate consistency, sweet taste of carrot and pumpkin, complemented by the aroma of sautéed onion and garlic, makes the dish not only tasty but also warming. Olive oil gives it a light creaminess, while herbs refresh the composition. This soup is perfect for cold evenings or as a light lunch. It is not only pleasant to taste but also healthy: rich in vitamins A and C as well as antioxidants that strengthen immunity. Serve it with crispy baguette or croutons for complete gastronomic enjoyment.
1
Cut the pumpkin and carrot into cubes and boil in a pot. Add salt.
- Pumpkin: 0.5 piece
- Baby carrots: 2 pieces
- Salt: to taste
2
Fry the onion with garlic. Add the fried onion with garlic to the boiled vegetables.
- Onion: 1 piece
- Garlic: 1 clove
3
Turn everything into puree using a blender.
4
Sprinkle with your favorite herbs when serving.
- Fresh herbs: to taste