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Print Recipe
Carrot and Pumpkin Puree Soup Recipe
Two versions of the same soup: lean and fast and both are incredibly good!
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. The weight of the vegetables given in already cleaned look.
    Prepare the products. The weight of the vegetables given in already cleaned look.
  2. Carrots cut into small cubes, pumpkin and potatoes larger cubes, onion - thin half-rings and the garlic and ginger slice.
    Carrots cut into small cubes, pumpkin and potatoes larger cubes, onion - thin half-rings and the garlic and ginger slice.
  3. In a small saucepan with a thick bottom, heat 2 tablespoons of vegetable oil and fry the carrots for 3-4 minutes.
    In a small saucepan with a thick bottom, heat 2 tablespoons of vegetable oil and fry the carrots for 3-4 minutes.
  4. Add onion and garlic, stir for 1 minute.
    Add onion and garlic, stir for 1 minute.
  5. Add pumpkin, potatoes and ginger and fry for 3 minutes.
    Add pumpkin, potatoes and ginger and fry for 3 minutes.
  6. Pour boiling water so that it just covers the vegetables, bring to the boil, add salt and cook over low heat until the vegetables are tender.
    Pour boiling water so that it just covers the vegetables, bring to the boil, add salt and cook over low heat until the vegetables are tender.
  7. Beat the soup in a blender, return to pot and reheat. Meatless version of the soup is ready.
    Beat the soup in a blender, return to pot and reheat. Meatless version of the soup is ready.
  8. Pour the cream and warm up.
    Pour the cream and warm up.

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