Ingredients
Scale
- 2 lbs ripe pumpkin, peeled, seeded, and chopped
- 2 chopped carrots
- 2 tbsp butter
- 1 tsp oil
- 1 chopped onion
- 1 tbsp minced garlic
- 4 cups vegetable or chicken stock
- 2 sprigs thyme
- ½ cup cream
- Salt and pepper to taste
Instructions
- Chop pumpkin, carrots, and onion.
- Melt butter and oil in a pot. Sauté onion and garlic until softened.
- Add carrots and pumpkin, cook for 10-15 minutes, stirring occasionally.
- Pour in stock, season with thyme, salt, and pepper. Bring to a boil, then simmer until vegetables are tender.
- Remove thyme sprigs. Blend soup with a hand blender until smooth.
- Heat soup for a few minutes, stir in cream, and enjoy!
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 257kcal
- Sugar: 12g
- Sodium: 1026mg
- Fat: 17g
- Saturated Fat: 11g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 56mg