Delicious Pumpkin and Carrot Cream Soup

Start by peeling the carrots, onion and garlic. We cut all these ingredients into small pieces to facilitate cooking. Having a good sharp knife will be very useful.

Then, cut the pumpkin into pieces similar in size to the other ingredients. I recommend using a good teaspoon to scoop the seeds out of the pumpkin easily.

Next, in a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is transparent, approximately 5 minutes.

Add the pumpkin and carrots to the pot, turn up the heat a little and sauté for a few minutes. I advise you to stir constantly so that they do not stick together.

Pour the vegetable stock into the pot and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.

Once the vegetables are cooked, we use a hand blender to blend all the ingredients until a smooth cream is obtained.

If you want, you can add liquid cream and mix well to give it a creamier texture.

Serve your pumpkin and carrot cream hot, garnished with fresh parsley. Adjust salt and pepper to taste.