Pumpkin and Carrot Soup

Recipe by Chef #758501
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
YIELD: 4 entrees
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
  • Once water is boiling, reduce heat and add all of the chopped vegetables.
  • Cook vegetables until tender.
  • Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
  • Blend the vegetables and continue to add water until the soup reaches the desired consistency.
  • Serve with salt, pepper, nutmeg and a dollop of creme fraiche.
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