Tag: soup

Carrot soup (light and fast) the basic recipe and variations! – Gordon Ramsay’s version

Cream of carrots

There Cream of carrots (Carrots cream) it's a soup warm and comforted, light And vitamin! Made with carrots and potatoes, extra virgin olive oil and little else! From the silky texture , soft on the palate and a delicate taste, pleasantly sweet; what is called a gluttony that is good for you!

Cream of carrots

It is also a preparation very fast And super easy. The time of peel the vegetables And cook them slowly, blend everything and the carrot soup is ready to be served! You can leave it simple and vegan with a sprinkling of seeds and toasted bread; or from this base to realize greedy variants! so enrich it with soft cheeses seasoned, steamed shrimp, speck Crisp! giving life to one every time Carrots cream always new, according to taste! Great hot and steaming, but also lukewarm, not just for lunches fast, dinners in family; but also to make the vegetables taste children! You will amaze and they will love it as if it were the beloved carrot cake! Believe me!

Discover also:

Pumpkin soup (the perfect, creamy, delicious and ready recipe in no time!)

Carrot soup recipe


Preparation Cooking Total
5 minutes 20 – 30 minutes 35 minutes


Quantity for 2 – 3 people
  • 4 medium-sized carrots
  • 2 small potatoes
  • extra virgin olive oil
  • water (or vegetable broth)
  • salt
  • 2 bay leaves or 1 sprig of rosemary
  • black sesame seeds (optional)


How to make carrot cream

First of all, peel the potatoes and peel the carrots, removing the external patina.

Then cut all the vegetables into cubes, place them in a saucepan, adding 1 glass of water, a drizzle of oil and a couple of bay leaves:

how to make carrot soup

Finally, cook over low heat for 20 minutes with the lid on. If it dries up, add more boiling water. The time required for them to be held under the prongs of the fork.

Then remove the bay leaf, blend with a blender and if necessary, add more boiling water. Correct with salt.

Finally, serve with a generous drizzle of oil, a handful of seeds of your choice and, if you like, Crostini with oil (as in my case)

Yours is ready Cream of carrots

Cream of carrots

It can be kept in the fridge for 3 – 4 days if you have not already seasoned and enriched to taste.


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Chicken nuggets with pumpkin soup – Gordon Ramsay’s version

Chicken nuggets with pumpkin cream recipe from Creativa in the kitchen

Chicken nuggets with pumpkin cream recipe from Creativa in the kitchen

THE chicken nuggets with pumpkin soup they make up a dish with warm colors that create a delicious and creamy light second course. The delicate and overwhelming flavor of this recipe knows how to capture all palates, even the most demanding!

This recipe is very simple to prepare, just have the pumpkin cream prepared by you, or use the ready-made one, so as to make this recipe even faster.

Read also: Chicken nuggets with milk and lemon

Difficulty: low

Cooking: 15 minutes

Preparation: 5 minutes

Flat cost: low

Doses: 2 people



no stick pan,

various containers,


• Heat a drizzle of olive oil in a pan over low heat.

• Then add the chicken cubes and raise the heat slightly, turn often so as to uniform cooking.

• As soon as they are lightly browned, add the pumpkin soup with very small carrot cubes and season with salt, mix so as to wrap everything in the cream.

• Cook, always over medium heat, stirring often and until the cooking of your chicken cubes is to your liking. Serve hot.

Don't cook over high heat to prevent the chicken from overcooking and becoming dry.

• You can prepare in advance, once cold, keep in the fridge (for a maximum of one day) and reheat before serving, in order to make everything creamy again.


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Cream of pumpkin soup (pumpkin cream) Quick and easy recipe – Gordon Ramsay’s version

Print Friendly, PDF & Email

Print Friendly, PDF & Email

Velvety pumpkin soup (pumpkin cream) is a soup made from pumpkin, usually potatoes are added, sometimes carrots and cooked with vegetable broth. There are those who add cream, I prefer not, it is already tasty and perfect without cream, better not to add unnecessary fat! I often prepare it in autumn! Read more fall recipes

Ingredients for 4 people

  • 1 kg of pumpkin (weighed without peel)
  • 250 grams of potatoes (weighed without peel)
  • 3 tablespoons of extra virgin olive oil
  • 1/2 onion
  • 1 sprig of rosemary
  • salt and pepper
  • about 1/2 liter of vegetable broth: (1 liter of water, 5 g of salt, 1 carrot, 1/2 onion, 1 tomato, 2 sticks of celery, parsley)

Watch the VIDEO RECIPE of pumpkin soup


  • Let's prepare a vegetable broth: in 1 liter of cold water add 1 carrot, 1/2 onion, 1 tomato, 2 celery sticks without leaves and parsley. We cover with a lid and leave to cook.

  • We remove the peel of the pumpkin, wash it and cut it into cubes
  • we peel, wash and cut the potatoes into cubes
  • Put in a saucepan 3 tablespoons of extra virgin olive oil, 1/2 onion cut into thin slices, and let it brown, then add the rosemary, pumpkin and potatoes, let it flavor for a few moments in the oil, mixing

  • then cover with about 3 large ladles of vegetable broth. Cover with the lid and leave to cook over medium-low heat for about 30 minutes. halfway through cooking remove the sprig of rosemary, leaving some leaves anyway.
  • The squash and potatoes are soft at this point and fall apart, so they are cooked. We turn off the heat and blend everything with an immersion blender.

  • If it is too thick, add a little more vegetable broth, if it is too liquid, let it cook for another 5 minutes to thicken more.

And here is ours ready velvety or pumpkin cream, enjoy your meal!

Serve with croutons

Cream of pumpkin soup (pumpkin cream)

Cream of pumpkin soup "style =" width: 640px;

Enjoy your meal!


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