Spicy pumpkin – carrot soup with Indonesian crackers

Pumpkin – this autumnal vegetable is part of our spring menu already few weeks as our little one is trying new tastes. And carrot is part of his almost daily menu as well. Therefore, I have decided to prepare spicy pumpkin – carrot soup and support this way our Canito.

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What do you need for preparation:

pumpkin 

2 carrots 

2 spoons olive oil

1/2 onion 

2 pieces of garlic cloves 

ginger

cumin 

2 pieces of bay leaves 

cayenne pepper, chilli powder 

beef broth or water with vegetable/chicken stock 

salt, pepper 

Greek yogurt 

coriander/parsley leaves

Peel pumpkin and remove seeds, peel carrots as well. Cut the carrots and pumpkin into larger chunks. Place them to the pot and start cooking until soft and tender. When done, blend together in blender.

Heat the oil in the large pan, add onion, garlic and bay leaves. Cook gently until soft and onion is golden. Add ginger, cumin, chilli powder, cayenne pepper and cook, stirring for a further minute. Afterwards, add beef broth or water with vegetable/chicken stock. At the end, add blended vegetables and let it boil.

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To finalise, serve with a swirl of Greek yogurt and parsley/coriander leaves on top. I personally prefer parsley, however my husband coriander. You can eat it with Indonesian crackers as well. Let your taste speak 🙂

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Enjoy it!

Vero & Canito

 

 

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