Carrot and Pumpkin Puree Soup Recipe
Two versions of the same soup: lean and fast, and both are incredibly delicious!
Servings Prep Time
3 10minutes
Cook Time
40minutes
Servings Prep Time
3 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Prepare the products. The mass of vegetables is given in an already peeled form.
  2. Cut carrots into small cubes, pumpkin and potatoes into larger cubes, onions into thin half rings, and garlic and ginger into slices.
  3. 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.
  5. Add the pumpkin, potatoes and ginger and fry for 3 minutes.
  6. Pour boiling water so that it only covers the vegetables, bring to a boil, add salt and cook over low heat until the vegetables are soft.
  7. Whisk the soup in a blender, return to the pan and reheat. The lean version of the soup is ready.
  8. Pour in the cream and warm it up.
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