Ingredients:
- 1 kg of pumpkin
- 3 large carrots
- 1 parsley root
- 1 large onion
- 3 cloves of garlic
- 2 cups of vegetable broth
- 4 tablespoons of cream
- 2 tablespoons of olive oil
- Salt and pepper
- Parsley or pumpkin seeds for decoration
How to prepare vegetarian pumpkin and carrot soup?
Peel the pumpkin, remove the seeds from the inside (you can use the peeled seeds to decorate the soup at the end). Cut the pulp into small pieces with a sharp knife. You can try AMBIENTE knives set for this.
Wash the parsley root and carrots, and then cut them into smaller pieces. Fry the peeled and chopped onion and garlic in olive oil for about 3 minutes. Once they are soft, add the pumpkin, parsley and carrots and stir regularly. After approx. 3-5 minutes, add the vegetable broth to the pot and cover it. Simmer the soup for about 30 minutes, until all ingredients are tender.
After putting the soup off the heat, blend it with a blender until the consistency is smooth. Finally, add the cream and season the soup with salt and pepper. After pouring into plates, garnish with fresh parsley or pumpkin seeds.
