Creamy Carrot and Pumpkin Soup
Why I Love This Recipe
"Perfect comfort food for the rainy weather during June to December in Trinidad" - Sitara Rambarran
Ingredients You'll Need
3 tablespoons butter
4 cloves garlic
1/2 medium onion
1/2 teaspoon dried oregano
1/2 teaspoon dried chives
1/2 teaspoon dried basil
brown sugar
salt and black pepper to taste
3 carrots
1/2 small pumpkin
1 cup cooking cream
vegetable stock
Directions
Chop onions, garlic, carrot, and pumpkin
Melt butter in a pot and sauté onion for a few minutes. Add garlic, oregano, chives, basil, salt and black pepper. Toss and allow to cook for a few minutes
Add carrots and pumpkin and toss in seasoning blend.
Pour in vegetable stock (or water can be substituted) to almost cover vegetables. Boil for 15-20 mins.
When pumpkins and carrots have softened, use an immersion blender or pour into a blender and blend till smooth.
still in cooking cream for a creamy enough consistency
Add brown sugar to taste if necessary.
