Pumpkin and carrot soup
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Cream · Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Pumpkin peeled and diced 800 g
- Carrot peeled and sliced 400 g
- Potato peeled and cut into rough chunks 400 g
- Onion chopped 150 g
- Vegetable stock 800 ml
- Extra virgin olive oil 30 ml
- Almonds flaked and toasted 25 g
- Thyme dried 1 cdta
- Nutmeg 1 pizca
- Salt al gusto
- Black pepper al gusto
Method
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Heat the extra virgin olive oil in a saucepan and soften the onion with a pinch of salt for 7 minutes.
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Add the pumpkin, carrot, potato and thyme. Cook, stirring, for 4 minutes.
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Add enough stock to almost cover the vegetables and simmer over medium heat for 22 minutes.
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Check that the potato and carrot are tender, then blend until very smooth.
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Add the nutmeg and adjust the salt and pepper. Add a little more stock if needed.
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Serve hot, scattered with the toasted almonds.
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