Pumpkin-carrot soup

Category: First meal
Pumpkin-carrot soup

Ingredients

Pumpkin 300gr.
Carrot 2 pcs.
Butter 2st. l.
Salt taste
Pepper taste
Buckwheat nuts 100gr.
Dark raisins 100gr.
Greens taste
Cream taste

Cooking method

  • Peel the pumpkin and carrots, cut into slices and simmer in a saucepan for 1 liter. l. butter, covered with a lid, for 10 minutes.
  • Add 1 cup boiling water to the pan, continue simmering until tender.
  • Grind in a blender and puree.
  • Return to the pan, add salt, pepper (I added with lemon flavor), warm up.
  • While the soup is stewing, coarsely chop the nuts, pour the raisins with boiling water, let stand for a while, then drain, rinse well and dry.
  • Fry the nuts and raisins in 1 tbsp. l. butter.
  • Dilute the heated soup with milk to the desired consistency.
  • When serving, pour the soup into a plate, make the stains with heavy cream on top (I did it with milk, so it is not clearly expressed in the picture), add a handful of fried nuts and raisins, sprinkle with plenty of herbs (I took dill and cilantro, it seems to me a very successful combination, but I I prefer cilantro to any other greens).

  • She took the recipe in a magazine. This soup really surprised me with its unobtrusive taste. I don't really like mashed soups, they often seem sugary and intrusive to me, and even more so I hate boiled and stewed pumpkin and carrots. And this soup was a pleasant surprise! For the first time I was able to eat a large bowl of puree soup. Plus it's easy to prepare and very healthy!
  • By the way, the soup thickens after a certain time. Just dilute it with milk the next time you serve and stir well.


Cubic
Finally, I cooked such a soup, for a long time it was on my "waiting list"

Pumpkin-carrot soup

The only thing I added on my own was dried ginger and red hot pepper.

The soup turned out to be so hearty, spicy - wintery, thank you for the interesting recipe.

But I drank ginger in vain, it interferes there, its taste clogs the taste of pumpkin ...

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