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Pumpkin-carrot soup

Pumpkin soup is one of our favorite soups and we love to eat this for lunch with some toast.

This pumpkin soup with carrot is super delicious and easy to prepare! Prepare a lot so you have lunch for the whole week! 🙂



The soup

Pumpkin 1 whole pumpkin
Shallot 1
Vegetable stock 500 ml
Salt and pepper  
Ginger 2 cm
Pumpkin seeds 2 spoons

Preparation Process

Cut the pumpkin, carrots and shallot in pieces and fry this in a soup pan for 5 minutes with some olive oil, salt and pepper. Then rasp the ginger and cut the garlic and put in the pan as well. Then add the stock and let this simmer for 25 minutes.

Puree the soup with a blender until smooth. Serve with some extra pumpkin seeds.

Tips and variations

Also nice with some red pepper to give it some more spice!

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