Easy Pumpkin Carrot soup

First, peel your pumpkin and carrots. Cut your pumpkin into about 1 inch thick cubes. For your carrots, you will want to cut them to about 1/4 of an inch thick. Roughly chop your garlic and onion into smaller pieces.

In a large pan over high heat add your oil, onions and garlic. Cook for about 2 minutes and stir occasionally. Add the pumpkin and carrots to the pan and mix. Add all your salt, pepper and stock. Mix it well. Cover with a lid and cook for about 8 minutes or until your pumpkin is tender.

Now with the aid of a stick blender, you want to completely puree the vegetables. Add the heavy cream and cook for another 5 minutes so it can thicken. Serve and enjoy.

Equipment Needed

Spice Level: