Pumpkin, Carrot, Puree soup

Pumpkin and carrot soup puree

Ingredients

Servings 2
  • pumpkin 400 g
  • carrots 200 g
  • onion 100 g
  • garlic 2 cloves
  • water 500 ml
  • thyme 0.5 tsp. l.
  • olive oil 20 g
  • salt to taste
  • pepper to taste

Cooking

Step 1

Peel pumpkin and carrots, cut into cubes. Peel and coarsely chop the onion, peel the garlic.

Step 2

Pour olive oil into a saucepan, fold vegetables, add a little water, simmer for 5-7 minutes.

Step 3

Add spices to the stewed vegetables, salt, pour in water, cook until soft (30-40 minutes). Propure.

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