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Cooking: Spicy Carrot and Pumpkin Soup, Pureed

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Cooking: Spicy Carrot and Pumpkin Soup, Pureed

The perfect cooking: spicy carrot and pumpkin soup, pureed recipe with a picture and simple step-by-step instructions.

  • 500 g Carrots
  • 0,5 piece Hokkaido pumpkin
  • 1 Potato
  • 1 liter Water
  • 1 tsp Vanilla salt
  • 1 tsp Crushed red pepper
  • 1 pinch Ground ginger
  • 1 pinch Ground garlic
  • 1 pinch Ground cumin
  1. Peel the carrots and potatoes and cut into pieces. Wash the pumpkin, remove the seeds and also cut into pieces.
  2. Place in a saucepan with the water and spices, bring to the boil and cook over medium heat for about 30-40 minutes (until the vegetables are soft).
  3. Then take it off the heat, let it cool down a bit, then puree.
  4. Then season to taste and reheat.
Dinner
European
cooking: spicy carrot and pumpkin soup, pureed

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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