Carrot and Pumpkin Soup
A delicious, silky soup for cold fall days! Serve it with a drizzle of pumpkin seed oil or a swirl of cream. Enjoy!
Recipe author
Carrot and Pumpkin Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
1 g
Fats 17 %
1 g
Carbohydrates 67 %
4 g
24 kcal
GI:
75
/
0
/
25
- Wash the pumpkin and scoop out the seeds. Cut it into large cubes. 2. Peel the carrots and grate them on the coarse side of a grater. 3. Dice the onion. 4. Melt the butter in a saucepan over medium heat and sauté the onion for 2 minutes, stirring constantly. 5. Add the pumpkin to the onion and cook for 5 minutes, stirring constantly, then add the carrots and cook for another 2 minutes. 6. Pour in the broth and simmer over low heat for 25 minutes, until the pumpkin is tender. 7. Purée the soup with an immersion blender.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Dry spices - 240 kcal/100g
- Vegetable broth - 13 kcal/100g
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