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Carrot Pumpkin Soup

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Carrot Pumpkin Soup

The perfect carrot pumpkin soup recipe with a picture and simple step-by-step instructions.

  • 0,5 Butternut squash
  • 2 Onion
  • 5 Carrots
  • 2 Potatoes
  • 1 small piece Fresh ginger
  • 1 tablespoon Vegetable broth
  • 1 Can Coconut milk
  • Salt pepper
  • Pumpkin seeds
  1. First wash and chop the vegetables. Put the chopped vegetables in a saucepan and fry briefly.
  2. Then deglaze with water, just add enough until the vegetables are covered. Add the broth and let everything simmer for about 20 minutes.
  3. Puree the soup, if you like very fine, I left a few pieces. Now add the coconut milk and season with salt and pepper.
  4. Arrange the soup on plates and decorate with roasted pumpkin seeds.
Dinner
European
carrot pumpkin soup

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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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