- Pumpkin 800 g • 250 kcal
- Carrots 4
- White onion 1
- Water 1 liter
- Salt as much as it is needed • 1 kcal
- Black pepper as much as it is needed
- Rosemary as much as it is needed
- Thyme as much as it is needed
- Stale bread 2 slices
Pumpkin and carrot pureed soup is an easy and quick dish to prepare. With the autumn the period of pumpkins begins and this pumpkin pureed soup is perfect for a quick lunch or a dinner with friends. Pumpkin and carrots, like all orange vegetables, are rich in vitamins and easy to cook and make this dish colorful and beautiful to watch as well as to enjoy! This pureed soup can become an excellent first course if garnished with pieces of toasted bread or rice.
First of all wash the pumpkin, clean it and cut into small cubes (1), then peel the carrots and cut them into rounds (2). Take the onion and brown it in a large pot with extra-virgin olive oil oil (3).
When the onion is well browned add the pumpkin and the carrots and completely cover the ingredients with hot water, (4) add salt and pepper, add a sprig of rosemary and thyme. Cook over a low heat for about 30 minutes, until the water is almost completely dry. At this point your pureed soup is almost ready, with an immersion blender mix all your ingredients. (5) To garnish, cut into cubes two slices of stale bread and in a non-stick pan let them brown with a drizzle of extra-virgin olive oil (6 ).
Serve the pureed soup with a drizzle of raw extra-virgin olive oil.
The size of the cut vegetables is important for the cooking time that you will need for your pureed soup. So pay attention to cutting vegetables favoring small pieces.