
Drive away with green broad beans and ricotta
soups from Italy
Cream of pumpkin and carrot soup
Cream of pumpkin and carrot soup
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
The creaminess of this dish will win you over.
Cut the peeled carrots and the squash into chunks.
In a saucepan, pour the water, the vegetables and add the spices of your liking.
Cook over low heat and with the lid on for about 20 minutes until the vegetables are soft.
Blend with an immersion blender.
You can vary the quantity of water according to the desired consistency.
Serve the velvety accompanied with croutons.