Recipes for children
A naturally sweet, smooth soup made by simmering pumpkin and carrots in vegetable stock, then blending until silky. Its bright orange color stands out at the table, and it is an easy option for kids who do not usually like vegetables.
Put the pumpkin, carrots and onion in a pot with the vegetable stock. Cover and simmer until the vegetables are very tender.
Drain the cooked vegetables and transfer them to a blender. Blend until smooth, adding some of the cooking liquid if needed to adjust the consistency.
Return the soup to the pot, add the butter and salt, and simmer over low heat for a few more minutes. Remove from the heat.
Important: When blending the soup while it is hot, leave the lid slightly ajar and work in small batches to prevent splashing. Check that the soup is lukewarm before serving. Leftovers can be kept in the refrigerator for 2 days; thin with a little water when reheating.
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