Pumpkin Soup
Hind Alwan
4 servings
10 minutes
30 minutes
255
International
Soups
Soup
Fall / Winter
A velvety pumpkin and carrot soup with warm spices and a swirl of cream - cozy, comforting, and perfect for cool evenings.
Ingredients
- 500 g pumpkin, cut into cubes
- 1 medium onion, diced
- 2 medium carrots
- 100 ml whipping cream
- Pinch of cinnamon
- Pinch of nutmeg
- Pinch of cloves
- Pinch of ginger
- Pinch of cumin
- Salt to taste
- Butter
- 3 tbsp olive oil
Directions
- Heat olive oil and a little butter in a pot over medium heat.
- Add the onion, pumpkin, carrots, and spices. Stir for 3-4 minutes until fragrant.
- Pour in enough water or vegetable stock to cover the vegetables.
- Simmer until the vegetables are soft and fully cooked.
- Blend until smooth and creamy.
- Stir in the whipping cream or pour it on top when serving.
- Serve warm with fresh keto bread.