Pumpkin and carrot soup

Ingredients for 6 servings:

• 2.4 kg butternut squash
• 750 ml beef broth, stock cubes
• 4 carrots
• 1 onion(s)
• Salt
• pepper
• curry

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low in calories, with few ingredients

I like to cook without a lot of butter and oil. You can of course add more if you like. Depending on the type of pumpkin, it may need to be peeled, as was the case with my butternut squash. Hollow out the pumpkin; this is very easy to do with a tablespoon. Then cut into slices and peel if necessary. Cut the onion and carrots into small cubes or slices. Roast both in a saucepan; I don’t use butter or oil. In the meantime, cut the pumpkin into small cubes and add them. After a few minutes, pour in the beef stock. I just put the water in the kettle and mix it with a stock cube. Let everything simmer until the pumpkin is soft. Then puree and season with salt, pepper, and curry powder. 85 kcal per serving.