Drive away with green broad beans and ricotta
soups from Italy
Cream of pumpkin and carrot
Cream of pumpkin and carrot
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
quick and easy recipe that often cook during the winter. A velvety golden color and delicate flavor. For me, the perfect comfort food.
preparation
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.
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.
step 3
Remove the rosemary, and with an immersion blender, blend the vegetables and grind to a paste.
step 4
If you want a velvety less dense, add a little water at a time, until you reach the desired consistency.
step 5
Serve the soup with a drizzle of extra virgin olive oil raw and croutons.