Pumpkin and Carrot Soup
Hello, I’m Sory, mom to two wonderful children, 8 and 10 years old, who teach me every day what it truly means to be strong and achieve goals. I’ve always loved cooking, seeing it as a special way to show love. But it wasn’t until I had my children that I discovered cooking is so much more than that.
The recipe you’ll find below is meant to be enjoyed while preparing it with your family, whether with your kids, your spouse, or, even better, all together. My hope is that, in doing so, you’ll create unforgettable memories. And remember everything is allowed, even ordering takeout after a failed attempt! What truly matters is the time you spend together.
February is the perfect month to pause our busy lives and give the most valuable gift: time and love. Enjoy!
Pumpkin and Carrot Soup
With just a few ingredients, this soup becomes a comforting and loving dish, perfect for sharing with those you love most.
Ingredients:
1/2 kilo of pumpkin
1 onion
1/4 kilo of carrots
2 tablespoons of olive oil
1 bay leaf
1 teaspoon of salt
1/2 liter of broth (any kind you prefer)
1/2 cup of heavy cream
1/4 teaspoon of freshly ground black pepper
Fresh cilantro to taste
Preparation:
- Peel and cut the pumpkin into cubes. Dice the onion and carrots.
- In a pot, heat a little olive oil over low heat and add the onion. Cook until it becomes translucent, about 5 minutes.
- Add the carrots and cook for an additional 15 minutes.
- Add the pumpkin, bay leaf, and broth (adjust the amount to your taste).
- Cook over medium heat, partially covering the pot, for about 30 minutes, until the vegetables are tender.
- Blend the mixture with fresh cilantro to taste.
- Return the soup to the heat for about 5 minutes, adding the heavy cream to fully incorporate it.
- Season with freshly ground black pepper and adjust the salt as needed.
