Creamy Pumpkin Soup – Healthy, Easy, Quick, and Budget-Friendly

Name: Creamy Pumpkin Soup – Healthy, Easy, Quick, and Budget-Friendly
Total time: 2400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: Half a butternut squash or pumpkin; 1 carrot; 1 large onion; 1 splash oil; Salt and pepper to taste; 1 large garlic clove; 2 cups water (about 1/2 liter); 1/2 vegetable bouillon cube, crumbled for better mixing; Optional for serving: grated cheese, cream cheese, or soft cheese to taste

Clau Dámaris @claumillafil

C.A.B.A.

Creamy Pumpkin Soup – Healthy, Easy, Quick, and Budget-Friendly

Clau Dámaris @claumillafil

Saved

Ingredients

40 minutes

Serves 4 servings

Halfa butternut squash or pumpkin
1carrot
1large onion
1 splashoil
Salt and pepper to taste
1large garlic clove
2 cupswater (about 1/2 liter)
1/2vegetable bouillon cube, crumbled for better mixing
Optional for serving: grated cheese, cream cheese, or soft cheese to taste

Saved

Steps

40 minutes

1

Dice the squash, carrot, onion, and garlic into small cubes.
2

Heat the oil in a pot. Once hot, add all the vegetables and stir until the onion is cooked and translucent.
3

Add 2 cups of water (about 1/2 liter) and half a bouillon cube to the pot. Bring to a boil, stirring occasionally, until all the vegetables are soft.
4

Remove from heat and let cool for 5 minutes. Then, using an immersion blender, blend the soup until creamy—about 2 minutes or less!
5

Serve in bowls, add a little black pepper to taste, and enjoy!