Pumpkin & Carrot Soup

Outside it's cold and rainy, and your baby needs more nutritional ingredients. What's better than a thick, rich pumpkin and carrot soup?


Let me begin by saying that I love winter! There’s nothing like warm, healthy soup in a cold winter day! Today’s recipe is one of my wife’s all-time favorites, as well as her dietitian… Yep, when my wife was pregnant I used to make her this soup all the time, even after winter was over. There’s just something about it, you know?


Why is it good for your Pregnancy Diet?

This soup made my pregnant wife’s dietitian happy thanks to two reasons, the pumpkin and the carrot.

Pumpkin is a great for pregnant women. In 100 grams of pumpkin you can find 1.3 grams of protein, 5.5 mg of vitamin C, 1.7 mg of iron, plenty of carotene, and many other nutritional ingredients you need for you pregnancy diet. This means that pumpkin can help with easing muscle cramps, reduce blood sugar levels, prevent dysentery and edema, and much more.

The other orange ingredient in this soup is the carrot. It’s also rich with vitamins, minerals and carotene, which you and your baby need. Carrots are also rich with fiber, which means that they can often help with digestion problems that many pregnant women experience.


(For 7 serves)

2 pound (1 kg) of pumpkin
1 pound of carrots
1 medium sized onion (sliced)
3 cups of water
1 cup of white wine
Salt and Pepper
A pinch of ground nutmeg


  1. Peel and slice the pumpkin and carrot. Put them in a big pot, along with the water and wine (don’t worry, the alcohol vaporizes but its aroma stays).
  2. Cook for about 25 minutes, until the ingredients turn soft.
  3. Mash the ingredients with a blender until the texture is flat.
  4. Add the salt, pepper and nutmeg.
  5. Cook for additional 7-8 minutes.

…and that’s it! Serve with a piece of toasted bread or some croutons. Have a great, warm, winter!

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