Pumpkin Carrot Soup

Pumpkin Carrot Soup

Preparation Time: 20 – 30 min Cooking Time: 10 – 15 min Serves: 4

Pumpkin Carrot Soup

2 tbsp soya margarine
1 onion, chopped
200g carrots, grated
400g pumpkin, peeled and chopped
1 dash of mild curry powder
1l vegetable stock
Balsamic glaze
Salt and pepper

Preparation method:

  • Heat the vegan margarine in a large saucepan and fry the onion until they are translucent.
  • Add the grated carrots and the chopped pumpkin and fry altogether for a few minutes over a gentle heat.
  • Now add the curry powder and stir altogether well.
  • Gradually add the vegetable stock and simmer altogether for 10 minutes over a gentle heat.
  • Pour all cooked ingredients into the blender and blend well until the soup is creamy.

The soup is delicious served with some balsamic glace on the top.

Pumpkin Soup

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