Carrot and Pumpkin Soup

Name: Carrot and Pumpkin Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g fresh or 1 glass (370 ml) pumpkin; 1 medium onion; 250 g Carrots; 1 TABLESPOON butter/margarine; 3 TSP Vegetable broth (instant); 100 g Whipped cream; 4 TABLESPOONS Orange juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 2 TABLESPOONS Sunflower seeds; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g fresh or 1 glass (370 ml) pumpkin
1 medium onion
250 g Carrots
1 TABLESPOON butter/margarine
3 TSP Vegetable broth (instant)
100 g Whipped cream
4 TABLESPOONS Orange juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
2 TABLESPOONS Sunflower seeds
7-10 Tbsp Parsley

Directions

1
Remove seeds from fresh pumpkin, peel and cut into cubes. Drain pumpkin from the glass on a sieve. Peel and finely dice the onion. Peel and wash the carrots, cut them in half lengthwise and cut into slices
2
Heat the fat in a saucepan. Fry onion, pumpkin and carrots in it. Add 3/4 l water, bring to the boil. Dissolve stock in it. Simmer everything for about 10 minutes. Stir in cream
3
Take out some vegetables and put them aside. Puree remaining vegetables in the soup. Season to taste with orange juice, salt, pepper and sugar. Add the vegetables again and heat in the soup
4
Roast sunflower seeds in a pan without fat. Arrange soup and garnish with sunflower seeds and parsley