Gluten Free Carrot & Pumpkin Soup Recipe
Carrot & pumpkin soup
Course: Main Course
- 4 carrots
- 1 pumpkin
- 1 l vegetable stock
- salt, pepper & paprika (to taste)
Peel the carrots and slice into bite-sized pieces.
De-seed the pumpkin and slice.
Add the vegetables and stock to a pan and cook on a medium heat for 30 minutes.
Pour the mixture into a blender and blend until smooth.