Pumpkin Carrot Soup
Ingredientes
- 1 medium-size pumpkin
- 1 big carrot
- 1/2 sweet red bell pepper
- 1/2 shallot (or onion)
- Olive oil
- 1/2 cup milk (or chicken or vegetable stock)
- 1 o 2 cups vegetable broth (or chicken broth)
- Salt and pepper
Instrucciones
- Preheat oven to 210°C / 410°F.
- Cut the pumpkin cut in half lengthwise and remove the seeds. Peel the carrot and cut it in half lengthwise. Place them on a baking tray together with the red pepper, deseeded. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-50 minutes or until the pumpkin is tender.
- Scoop out the pumpkin flesh and discard the peel. Place all the vegetables in a food processor or blender, add the milk, then gradually the stock, and blend to the desired consistency. Transfer to a cooking pot and add salt and pepper to taste.
Notas
Tip:
I served the soup with slices of bread with pesto spread I had in the fridge (olive oil and fresh herbs also works), topped with parmesan cheese and baked in a hot oven for 2 minutes.