John Myers
Pumpkin and Carrot Soup
The perfect pumpkin and carrot soup recipe with a picture and simple step-by-step instructions.
- 500 g Hokkaido pumpkin
- 20 g Butter
- 250 g Carrots / Carrots
- 0,5 liter Water
- Vegetable broth
- 1 Onion
- 1 cups Sour cream
- 2 tablespoon Pumpkin seeds
- Salt and pepper
- Divide the Hokaido pumpkin (can be eaten with the skin on) into wedges, remove the seeds with a spoon and cut into large pieces. Clean, wash, peel and cut the carrots into large pieces. Peel the onion and cut into fine cubes.
- Let butter get hot in a saucepan and sauté the onion until translucent. Add the carrot and pumpkin pieces. Pour in water, bring to a boil and dissolve the vegetable stock in it. Cook everything for about 10 minutes and then puree. Season with pepper and salt and season to taste.
- Toast the pumpkin seeds in a pan without fat. Divide the soup on plates, sprinkle with pumpkin seeds and serve garnished with sour cream. You can also leave out the pumpkin seeds if you don’t like them.
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