Pumpkin and Carrot Cream Soup with Ginger

Pumpkin and Carrot Cream Soup with Ginger

30 min
Easy
1 serv.
363 g / 1 serv.

Rating

Average rating:—

Description

A bright source of beta-carotene (provitamin A), vitamin C and ginger, which has anti-inflammatory properties. Warms and strengthens immunity.

  1. Peel and dice pumpkin (125g) and half a carrot. Finely chop quarter onion. Peel and grate ginger (5g).
  2. Melt butter (5g) in a pot. Sauté onion until soft for 3-4 minutes.
  3. Add pumpkin, carrot and ginger. Stir and cook for 5 minutes.
  4. Pour in broth or water (125 ml). Bring to a boil, reduce heat and cook for 15-20 minutes until vegetables are soft.
  5. Remove from heat and blend soup with immersion blender until smooth.
  6. Return to low heat, pour in warm milk (50 ml), stir. Bring almost to a boil but do not boil. Add salt and pehealthyer.
  7. Serve, garnished with toasted pumpkin seeds (5g) from a dry pan.
155
43 kcal / 100 g
kcal
5.2 g
1.4 g / 100 g
Protein
17.5 g
4.8 g / 100 g
Carbohydrates
8.2 g
2.3 g / 100 g
Fats