898- Pumpkin Soup / حساء القرع الأحمر
250 grams (8.8 oz) pumpkin, cut into medium cubes
1 medium sweet potato, peeled and cut into medium cubes
2 carrots, peeled and cut into small cubes
1 medium onion, finely chopped
2 garlic cloves, grated
2 tablespoons olive oil
Salt and pepper, to taste
1 liter (5 cups) water
Fresh parsley leaves for decoration
1- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook for 2 minutes until soft.
2- Add the pumpkin cubes, sweet potato, carrots, salt, and pepper. Continue cooking for 10 minutes while occasionally stirring.
3- Cover the vegetables with water. Cover the pot and cook on medium-high heat for 25 minutes or until all the vegetables become soft.
4- Once the vegetables are cooked, remove the pot from the heat and allow the soup mixture to cool down for a few minutes before blending.
5- Pour the soup mixture in a blender and mix until you obtain a smooth and creamy texture. Add more water to get your desired consistency.
6- Pour the soup back into the pot, taste and adjust the seasoning, then reheat again before serving.
7- When serving, add a drizzle of olive oil and some fresh parsley leaves. Serve hot.