Pumpkin, Carrot and sweet potato soup (Edit recipe)

chefece__

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This delicious, velvety soup is perfect for a raining day or a dinner party.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

16

Serves: 10

Ingredients

2 cups Sugar Pumpkin, peeled and medium diced
1 cup Carrots, peeled and medium diced
1 cup Sweet Potato, peeled and medium diced
2 Tbsp White Onion, peeled and medium diced
2 Tbsp Bell Pepper, medium diced
1 tsp Kosher Salt, adjust if needed
2 Tbsp Parsley, chopped
2 Tbsp Celery
0.25 tsp Black Pepper
0.5 tsp Paprika
2 Tbsp Garlic, chopped
6 cups Water
2 Tbsp Green Onion (Scallion), chopped
2 sprigs Thyme
1.5 cup Heavy Cream (Whipping Cream)
1 Tbsp Vegetable Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On low heat, add oil and onions, bell pepper, garlic and herbs. Cook until translucent.
Add sweet potato and stir occasionally to avoid sticking.
When the potato turns bright yellow, add the pumpkin, carrots, dried spices, water and salt to taste. Boil until tender.
When cooked, remove from heat and allow to cool. Blend until smooth.
Return to heat, add cream and simmer. Once simmered, turn off heat and serve with garlic bread.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	174
Fat:	13 g
Carbohydrates:	12 g
Protein:	4 g
Cholesterol:	48 g
Sodium:	142 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.