This pumpkin and carrot soup is becoming a basic in my kitchen. I love to make amount for two so I can store one frozen or vacuum sealed and eat it the next week.
The special touch comes with the spices but, specially, with the roasted vegetables that give the soup a delicious and toasty taste.
I’ve tried the soup with water, bone broth and vegetable broth and, I must say, the best one is the water one as it doesn’t hide the flavour of the pumpkin.
It’s super easy to prepare and super healthy and it’s the best meal for those winter days that are almost here. So if you cook it, let me know and tag me in Instagram because I get super excited!