Peel and chop the pumpkin and carrots. Add them to a large pan and add 200ml of water. Bring to the boil, add sugar and salt to taste and let it boil until the carrots are soft. Remove from the fire and use a handheld mixer to mix it to a thick and smooth soup. Stir through the mascarpone and serve immediately.
Roast the pumpkin seeds and use them as decoration
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|Serving Size: 1 Serving (498g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 8mg||2 %|
|Sodium 103.9mg||4 %|
|Potassium 1666mg||44 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 30.8g|
|Protein 5.3g||8 %|
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Calories per serving: 163
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