Yummmm. Can’t get enough of this carrot-pumpkin soup. I have been making it since the fall season started. I even made a few soup preps so I can quickly grab it out of the freezer and make it. My mom and grandma taught me how to make this soup and I just thought I share it with you guys, since it is super healthy, quick and delicious.
What you need (4 – 6 servings):
- Around 1.2 kg pumpkin of any type. I prefer the orange one 😉
- 2 potatoes
- 1 cup of baby carrots
- 1 big onion
- 1 garlic clove
- 2-3 cups of chicken broth (you can use vegetable broth too)
- 1/2 cup of cream (for the healthy option use milk)
- Salt & Pepper
Peel the pumpkin and cut it into small pieces. Use around two cups of cut pumpkin and put the rest into zip bags and freeze for another time. Love these meal preps. 🙂
Cut the potatoes into cubes and put them together with the pumpkin into a pot with boiling water and let it cook until they are soft. Add the carrots and let it cook for another few minutes until everything is soft and ready to blend in a blender.
Meanwhile, cut the garlic and onion and roast it in a pan until they are glassy. Add the broth and the soft cooked veggies and mix everything together. Not to forget add some salt and pepper.
Get the blender ready. Blend everything until it is smooth and put it back into the pot. Let the soup cool a bit before you add the milk/cream! Add us much as you like and spice it till it tastes delicious 🙂
Enjoy your healthy carrot/pumpkin soup with some toast bread or crackers to dip ♥