Drive away with green broad beans and ricotta
47 recipes
Velvety carrots and pumpkin
ingredients
servings
4
Sweet onions
10 grams
Extra virgin olive oil
1 teaspoon
Pumpkin flesh
800 grams
Carrots
200 grams
Celery
1 stem
Water
800 grams
Whitefleshed potatoes
50 grams
soups from Italy - Lazio
Velvety carrots and pumpkin
Velvety carrots and pumpkin
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
#bambini A sweet cream that loves children very much!
preparation
step 1
Say, wash, piece in pieces potato, carrot, celery and half onion and prepare the broth with 250 ml of water and boil for about 40 minutes in low heat and covered.
step 2
Meanwhile, the broth bakes, cut into pieces the pumpkin and the other carrot.
step 3
Cut the remaining onion very thin and let it simmer in a pot with a drop of water and a drop of oil along with the pumpkin and the carrot, always in low heat.
step 4
At this point add the broth that in the meantime has completed the cooking, adding a ladle at a time and let bake the pumpkin and carrots for about 20 minutes.
step 5
After this time, pass it all over to the blender and, to give the creamy dough, add the potato used to prepare the broth!
