Créé avec l’IA
Pumpkin and Carrot Ginger Soup
40 min 121 kcal par portion Facile
Ingrédients
4 Portions
- pumpkin, peeled and cubed600 g
- carrots, sliced300 g
- onion, chopped120 g
- garlic, minced6 g
- olive oil15 ml
- low-sodium vegetable broth700 ml
- fresh ginger, grated12 g
- salt0,5 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion and sauté for 3-4 minutes until translucent.
- 3
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 4
Add the cubed pumpkin and sliced carrots to the pot, stirring to combine.
- 5
Pour in the vegetable broth and bring the mixture to a boil.
- 6
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pumpkin and carrots are tender.
- 7
Remove the pot from heat and use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
- 8
Season with salt and black pepper, stirring well to combine.
- 9
Taste and adjust seasoning if needed. Serve hot and enjoy!
