Pumpkin Cream Soup
35 mins
Serves 2
Ingredients
- 500 g pumpkin
- 1 carrot
- 1 onion
- 500 ml vegetable broth
- 2 tbsp olive oil
Method
- Peel the pumpkin and cut it into cubes.
- Peel and chop the carrot into small pieces.
- Finely chop the onion.
- Heat the olive oil in a large pot and sauté the onion until soft.
- Add the carrot and pumpkin, and cook for 3–4 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender.
- Blend the soup until smooth and creamy.
- Serve hot.
