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Cream of pumpkin and carrot

ingredients

servings

2

Iodized salt

to taste

Dry rosemary

1 sprig

Turmeric

20 grams

Extra virgin olive oil

3 spoons

Carrots

200 grams

Pumpkin

400 grams

Water

600 grams

soups from Italy

Cream of pumpkin and carrot

Cream of pumpkin and carrot

vegan high in fiber high in iron source of C vitamins high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of pumpkin and carrot

quick and easy recipe that often cook during the winter. A velvety golden color and delicate flavor. For me, the perfect comfort food.

Cream of pumpkin and carrot step 1

step 1

In a saucepan, brown the turmeric with two tablespoons of oil for about a minute, add the pumpkin and carrots and cook for another two minutes.

Cream of pumpkin and carrot step 2

step 2

Add the rosemary, water and salt and cook for about 20 minutes, until the vegetables are tender and the water has almost completely evaporated.

Cream of pumpkin and carrot step 3

step 3

Remove the rosemary, and with an immersion blender, blend the vegetables and grind to a paste.

Cream of pumpkin and carrot step 4

step 4

If you want a velvety less dense, add a little water at a time, until you reach the desired consistency.

Cream of pumpkin and carrot step 5

step 5

Serve the soup with a drizzle of extra virgin olive oil raw and croutons.

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