Italian-ish: pumpkin and carrot soup.

(In Portuguese)

In a cold night, there is nothing like a good soup. Which is an indication that many soups will appear in the next posts...

This one, seasoned with cinnamon and rosemary, won my heart in no time. I found the recipe here.

Pumpkin and carrot soup

1 small pumpkin (550g)

3 small carrots (350g)

1 medium white onion

3 tablespoons olive oil

1 teaspoon ground cinnamon

1 teaspoon dried rosemary

Water enough to cover the vegetables

Salt to taste

I started off peeling and chopping the pumpkin into big chunks, did the same with the carrot.

Then I put a kettle to boil some water.

I sauteed the onion in the olive oil, next adding the vegetables and sprinkling the cinnamon.

I let it sauté for 15 minutes more.

Then I poured water enough to cover the vegetables. The idea is to avoid too much liquid, so that the soup turns out creamy.

I let it simmer for 30 minutes over medium heat, lidded, until the veggies were really soft.

Then I processed it all in the blender, rosemary and salt included.

I heated the soup again a little bit, then served.

Yields 2-3 servings.