A delicious option to warm up on cold days is pumpkin and carrot soup. A comforting mix of flavors achieved by combining these vegetables, onion, broth, and cream. A simple preparation that results in a comforting and flavorful dish.
To prepare the pumpkin and carrot soup, peel and cube the pumpkin, chop the carrot, and slice the onion.
In a pot with a little oil, cook the onion over low heat until translucent.
Next, add the carrot and cook for 15 minutes.
Then, add the pumpkin, bay leaf, and broth diluted in water.
After cooking for about 30 minutes, process the mixture, strain it, and add the cream.
Finally, heat for an additional 5 minutes to season with pepper to taste.
Pumpkin and Carrot Soup
Ingredients
½ kilogram of Pumpkin
1 Onion
¼ kilogram of Carrot
2 tablespoons of Olive oil
1 Chicken broth cube
½ liter of Water
½ cup of Cream
¼ teaspoon of Black peppercorns
Preparation
Step 1 : Peel and cube the pumpkin, chop the carrot, and slice the onion.
Step 2 : In a pot with a little oil, cook the onion over low heat until it begins to be translucent.
Step 3 : Add the carrot and cook for 15 minutes.
Step 4 : Then, add the pumpkin, bay leaf, and broth (previously diluted in water).
Step 5 : Cook for approximately 30 minutes, process the mixture, strain it, and add the cream.
Step 6 : Bring to a gentle simmer for 5 more minutes to heat through, then season with pepper to taste.
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