Carrot and pumpkin puree soup instantly attracts attention with its bright and rich color. Perhaps, no food additives will give such paints. Before serving, garnish it with herbs, pumpkin seeds and chili flakes.
Ingredients
- Pumpkin - 600 g
- Carrots - 600 g
- Spices and seasonings - 1 tsp.
- Olive oil - 2 tbsp.l .
- Chili pepper - 0.5 pod
- Garlic - 2 teeth
Step-by-step cooking recipe
Cut the pumpkin and carrot into cubes, and chop the garlic and chili.
Fry everything together in olive oil until browned.
Fill the vegetables with water so that it covers them, and boil until soft.
Puree the soup with a blender and season to taste.
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