Pumpkin, Carrot And Celery Soup
This is a healthy, light soup recipe which can be made in under 20 minutes.
Servings: 4 yield(s)
Ingredients
  • 1 cup pumpkin (cut in cubes)
  • 1 cup carrots (diced)
  • 1/2 cup milk
  • 1 stalk celery (chopped)
  • 2 tsp. butter
  • pinch of salt, pepper and nutmeg (to taste)
  • some cream (optional)
  • some parsley (optional)
Instructions
  1. Take butter and garlic in a saucepan and saute for a minute.
  2. Add chopped pumpkin, carrots and celery. add some salt and pepper to taste.
  3. Cover and cook for about 8 to 10 minutes on medium heat until the vegetables turn soft.
  4. Turn off the heat and let it cool.
  5. Pu everything into a blender, add some milk (about 1/2 cup) and blend well.
  6. Pout the soup back into the saucepan, add ground nutmeg and heat until it comes to a boil.
  7. Serve warm soup garnished with croutons, parsley and a little cream or with some garlic bread.