Ingredients
1.5 lb of clean carrots
9 oz of pumpkin
3 tbsp. Of olive oil
2 cups of skimmed milk
1/2 cup of mineral water
Salt to taste
Pepper to taste
Preparation
Clean the carrot and pumpkin from skin and seeds. Chop the carrot and pumpkin.
Fry them lightly in the olive oil.
Add the mineral water so the vegetables are covered. Season everything and let it boil until it is completely soft.
Remove the saucepan from flame, add the milk which will make it creamy and enhance the flavor and process everything. Allow cooling and reserve in the fridge.
This dish can be made and stored frozen for those days we don't get a chance to cook.
