Carrot and pumpkin soup
Composition / ingredients
8
servings:
Cooking method
1. Wash the pumpkin, peel it from the seeds. Cut into large cubes.
2. Peel carrots, grate, coarse.
3. Cut onion into cubes.
4. Heat the drain in a saucepan. oil 2 min. fry the onion. stirring constantly.
5. Add the pumpkin to the onion , fry for 5 minutes . stirring constantly, then add the carrots and fry for another 2 minutes
.
6. Now pour in the broth and cook over low heat for 25 minutes. until the pumpkin becomes soft.
7. Puree the soup with a blender.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Vegetable broth - 13 kcal/100g
