Pumpkin and carrot soup puree - ReCiPes

This is another version of diet pumpkin soup, which can be consumed during fasting. Only ordinary cream will have to be replaced with lean – soy, and butter – with vegetable.


  • 300 g pumpkin pulp
  • 2 carrots
  • 100 ml cream with a fat content of 20%
  • 40 g butter
  • 3 tbsp. spoons of raisins
  • 3 tbsp. tablespoons walnuts
  • salt, white pepper

Cooking soup

Peel the pumpkin and carrots, cut into small pieces and simmer in a thick-walled pan in half a butter for about 10 minutes. Add a glass of water and stew the same amount. Grind the vegetable mass in a blender.

Return the soup back to the pan, add cream, salt and pepper. Warm, stirring, until boiling.

Wash raisins, chop nuts and fry together in the remaining butter. Put in the soup.

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