Hot carrot & pumpkin soup
Cooking Time
30 mins
Serving Suggestion
4 people
Difficulty
Allergy information
How to make Hot carrot & pumpkin soup
1
Peel and cut the pumpkin & carrots into cubes. Chop the onion and garlic.
2
Fry the onion together with the garlic until glazed in 1 tbsp of olive oil. Add the cumin and vegetables and season with salt, pepper and nutmeg. Let it simmer for a while.
3
Pour over with the vegetable stock and cook for 20 minutes.
4
Optional: finish with some green herbs (chives, coriander) and the shortly fried pumpkin seeds and hazelnuts.
5
Leverage this fresh made soup with slices of a wholegrain bread as a side
Other Ingredients
1 pumpkin
4 carrots
1 onion
1 garlic clove
1,5l vegetable stock
1 tbsp olive oil
1 tsp cumin
2 tbsp roasted pumpkin seeds
Some crushed & roasted pumkin seeds & hazelnuts
Nutmeg
Salt & Pepper
Some fresh & finely chopped green herbs