Ingredients
- Pumpkin pulp — 400 g
- Carrot — 200 g
- Onion — 100 g
- Nutmeg
- Salt
- Herbes de Provence
- Water — 400 ml
- Extra virgin olive oil — 10 g
Method
- Cut the pumpkin into small squares, the carrots into small cubes, and chop the onion.
- Heat a pan over medium heat and pour in the olive oil. Add the chopped vegetables and sauté them for a few minutes until they start to brown slightly.
- Meanwhile, bring water to a boil in a separate pot.
- Pour the boiling water into the pan with the vegetables, making sure to cover them completely. Place a lid on the pan.
- Reduce the heat to low and simmer the vegetables covered until they are soft and fully cooked.
- Once the vegetables are cooked, season the soup with salt and pepper, adjusting the amount to your taste.
- Remove the pan from the stove and let it cool slightly.
- Transfer the cooked vegetables and liquid into a blender and blend until you achieve a smooth and homogeneous consistency.
- Pour the blended mixture back into the pan and reheat if needed.
- Taste and adjust the seasoning if necessary.
- Serve the soup hot, garnishing it with a sprinkle of freshly ground pepper or a dollop of sour cream, if desired.
- Enjoy your delicious pumpkin and carrot soup!
Calories & macros
- Energy
- 29.2 kcal in 100 grams
- Protein
- 0.8
- Fat
- 1.2
- Carbohydrate
- 4.9
