John Myers
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Pumpkin Carrot Soup
The perfect pumpkin carrot soup recipe with a picture and simple step-by-step instructions.
for the soup:
- 500 g Hokkaido pumpkin
- 2 middle Potatoes
- 200 g Carrots
- 1 size Orange, just juice
- Vegetable broth
- 0,5 Red Chilli pepper
- 2 Onions
- 2 tbsp Oil
- Salt
- Black pepper from the mill
- 1 tbsp Chopped parsley
for the croutons:
- 2 Discs Toast
- Butter
- Cut the rind off the toast and dice finely. Heat the butter in a frying pan and roast the toast cubes while stirring over low heat until golden yellow …. if necessary, add butter as the bread absorbs a lot of it. Take the finished croutons out of the pan and degrease them on kitchen paper
- Cut the pumpkin in half, remove the fibers and seeds with a spoon. Peel and wash the potatoes …. scrape the carrots … bare the onions
- Dice the pumpkin, carrots, potatoes and onions. Halve the orange and squeeze out …. fill up to 600 ml with vegetable stock. cut the chilli pepper with the kernels into fine rings
- Steam the onions with the chilli pepper in 2 tablespoons of oil until translucent. Add the pumpkin, potatoes and carrots and sauté briefly. Add the vegetable stock, cover and bring to the boil and simmer for about 20 minutes over low heat.
- puree the soup and season with salt and pepper. Fill the soup into cups and serve sprinkled with croutons and parsley
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