A soup with a naturally sweet taste that children love, made by boiling pumpkin and carrot in vegetable stock and whisking to a smooth consistency. Eye-catching on the table with its orange color, this recipe is also a practical alternative for vegetable-averse children.
Put the pumpkin, carrot and onion in a pot with the vegetable stock, cover with a lid and boil until the vegetables are thoroughly softened.
Drain the boiled vegetables and transfer them to a blender; blend until smooth, adding some of the boiling liquid if needed to adjust the consistency.
Return the soup to the pot and add the butter and salt; simmer over low heat for a few more minutes, then remove from the heat.
Important: while blending the soup, keep the lid slightly ajar and blend in small batches to prevent hot liquid from splashing. Caution: always check that the soup is warm before serving. Leftover soup can be kept in the fridge for 2 days; thin with a little water when reheating.
If you use some of the boiling water while blending instead of pouring it all out, you can adjust the soup's consistency as you like and keep it from getting too thick.
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