Pumpkin soup

October 1, 2020

45 minutes to 1:15 hour

easy

4

At home we really like soups. When temperatures begin to drop, and until middle spring, we have soups at least 3 times a week. It’s an easy meal to make, high in fiber and vitamins and perfect for an every day light dinner.
In this case, I will explain how I prepare my family recipe “Pumpkin soup”.

No Reviews

Ingredients

Adjust Servings

	1 red onion
	1 garlic clove
	100 grs leek
	1 carrot
	30 ml olive oil
	600 grs Butternut squash pumpkin (if you remember, keep some seeds to toast them and spread on top of the soup)
	A pinch of salt
	A twist of pepper
	1 tsp ginger
	600 ml water
	100 ml skim milk (coconut milk is delish for a vegan option)

Directions

1.

Chop veggies and cook

Chop the onion, leek and garlic and add them to a saucepan with olive oil. Cook, stirring until golden. Then, chop pumpkin and carrot into small chunks and add to the saucepan in medium heat.

Mark as complete

2.

Add water and season

Then, add water, salt, pepper and ginger and cook for 25 min. Vegetables must be very soft.

Mark as complete

3.

Blend and serve

Put the preparation in a blender or food processor, add milk and blend it increasing the speed until the soup gets silky and creamy.

Mark as complete

Notes

-If you don't have butternut squash, use whatever pumpkin you find. The first one gives a sweetest taste.

-If I have time, I prefer to roast the pumpkin before adding to the saucepan. This will give a smoky flavour. It will take about 30 minutes to be cooked.

-I like to serve it with a slice of toasted bread, or croutons (toasted bread dices) and a few toasted pumpkin seeds on top.