Preppy Pumpkin Soup

It is fall and pumpkins are everywhere you look – lanterns, decoration, cakes, roasts and of course soups. Here is my quick and easy recipe how to make a rich and creamy, flavor induced soup.

Preparation time: 15 mins. (+ 60-90 mins. cooking time)

Serving: 4

Ingredients:

  • 500g or half butternut pumpkin (other pumpkin works as well)
  • 2 small potatoes
  • 2 carrots
  • 1/4 leak
  • 1/2 parsley root or celery root
  • 1 red onion
  • 750ml vegetable broth
  • salt and pepper
  • olive oil
  • Optional: pumpkin seed oil

How to:

  • pre-heat oven to 200°C upper- and lower-heat or 180°C fan oven
  • cut all ingredients and line baking sheet before placing everything on it, spread some oil over pan, add salt and pepper
  • place baking sheet in oven for 35-45 minutes depending on heat-system, the veggies should come out with a nice bronzed shine
  • bring 500ml of vegetable broth with some parsley, carrots, potatoes and parsnip to simmer and set aside
  • when veggies are ready add everything including baking juices to broth, simmer for 15 minutes
  • remove parsley before blending soup, season to taste
  • Enjoy!

Have fun preparing this delicious soup!

xx. Ännie

Tip: You can also buy Mirepoix which consists of carrots, parsnip, leak, celery root and parsley.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s