Pumpkin & Carrot Soup



  • 750 gr of pumpkin diced,
  • 250 gr of carrot diced,
  • 1 onion chopped,
  • 1 leek chopped (the white part only),
  • 1 liter of vegetable stock,
  • 250 ml of coconut milk,
  • nutmeg grounded,
  • olive oil,
  • fresh basil leaves,
  • salt and pepper to taste.


  1. In a pot put a little olive oil, add the onion and the finely chopped leek and sauté for a few minutes.
  2. Add the carrots and squash into cubes and sauté for a few minutes more.
  3. Then integrate the stock and bring to boil.
  4. Turn down the heat, season to taste and cook over medium heat for about 20-30 minutes or until squash and carrots are tender.
  5. When the vegetables are soft, add the coconut milk, stir a little more and remove from heat.
  6. Grind with a blender or a food processor until creamy.
  7. Serve with fresh basil leaves, a little nutmeg and croutons.


EnJoy!!!!! 🙂

via quecosatandulce.com


7 thoughts on “Pumpkin & Carrot Soup

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