Create an image of this recipe: Pumpkin and Carrot Cream Ingredients

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Create an image of this recipe: Pumpkin and Carrot Cream Ingredients: - Pumpkin: 300 g - Carrot: 150 g - Onion: 50 g - Garlic: 10 g - Vegetable broth: 500 ml - Olive oil: 15 ml - Sal: 5 g - Pepper: 2 g - Nutmeg: 1 g - Natural yogurt: 30 g (To decorate) Preparation: 1. Peel and cut the pumpkin and carrot into small cubes.. Chop the onion and garlic. 2. In a large pot, Heat the olive oil and fry the onion and garlic until golden.. 3. Add the pumpkin and carrot, and cook for 5 minutes. 4. Pour in the vegetable broth and bring to a boil.. Reduce heat and simmer for 20-25 minutes., until the vegetables are tender. 5. Remove from heat and blend the soup until you obtain a smooth cream.. 6. Season with salt, pepper and nutmeg to taste. 7. Serve hot, con un toque de yogur natural por encima To decorate.

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Create an image of this recipe: Pumpkin and Carrot Cream Ingredients: - Pumpkin: 300 g - Carrot: 150 g - Onion: 50 g - Garlic: 10 g - Vegetable broth: 500 ml - Olive oil: 15 ml - Sal: 5 g - Pepper: 2 g - Nutmeg: 1 g - Natural yogurt: 30 g (To decorate) Preparation: 1 . Peel and cut the pumpkin and carrot into small cubes .. Chop the onion and garlic . 2 . In a large pot , Heat the olive oil and fry the onion and garlic until golden .. 3 . Add the pumpkin and carrot , and cook for 5 minutes . 4 . Pour in the vegetable broth and bring to a boil .. Reduce heat and simmer for 20-25 minutes ., until the vegetables are tender . 5 . Remove from heat and blend the soup until you obtain a smooth cream .. 6 . Season with salt , pepper and nutmeg to taste . 7 . Serve hot , con un toque de yogur natural por encima To decorate .

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Create an image of this recipe: Pumpkin and Carrot Cream Ingredients: - Pumpkin: 300 g - Carrot: 150 g - Onion: 50 g - Garlic: 10 g - Vegetable broth: 500 ml - Olive oil: 15 ml - Sal: 5 g - Pepper: 2 g - Nutmeg: 1 g - Natural yogurt: 30 g (To decorate) Preparation: 1. Peel and cut the pumpkin and carrot into small cubes.. Chop the onion and garlic. 2. In a large pot, Heat the olive oil and fry the onion and garlic until golden.. 3. Add the pumpkin and carrot, and cook for 5 minutes. 4. Pour in the vegetable broth and bring to a boil.. Reduce heat and simmer for 20-25 minutes., until the vegetables are tender. 5. Remove from heat and blend the soup until you obtain a smooth cream.. 6. Season with salt, pepper and nutmeg to taste. 7. Serve hot, con un toque de yogur natural por encima To decorate.

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SeaArt Infinity

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Aug 26, 2024

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cell

Checkpoint & LoRA

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SeaArt Infinity

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