Hot carrot & pumpkin soup
How to make Hot carrot & pumpkin soup
Peel and cut the pumpkin & carrots into cubes. Chop the onion and garlic.
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.
Pour over with the vegetable stock and cook for 20 minutes.
Optional: finish with some green herbs (chives, coriander) and the shortly fried pumpkin seeds and hazelnuts.
Leverage this fresh made soup with slices of a wholegrain bread as a side
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