Pumpkin and carrot soup puree

Servings: 2
Calories: 211 kcal
Fats: 10.8
Proteins: 5
Carbohydrates: 29.2
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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.

Ingredients

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

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