Pumpkin Puree Soup2020-04-25
- Servings: 4
- Prep Time: 20m
- Cook Time: 40m
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This information is per serving.
- 10.5 oz. pumpkin
- 2 potatoes
- 1 large carrot
- 1 onion
- ⅞ c. soy or coconut milk
- Vegetable oil
- Salt to taste
- Spices (paprika, black pepper)
How can I make croutons for the soup? To do this, preheat the oven to 200 ° C (392F). Dice fresh bread. Place on a small baking sheet, sprinkle with your favorite herbs and drizzle with any vegetable oil. Put in the preheated oven for 5-7 minutes. Your delicious croutons are ready. Is it possible to make this soup for children? You can; just make a couple of adjustments for children’s pumpkin soup! Do not sauté the carrots and onions in oil (I didn’t cut the onion at all, but cooked the soup with a whole onion, after which I removed the onion from the soup). Then just cook the potatoes for 20 minutes in one pan and use only a little salt.
A very good option for dinner or lunch – it’s wholesome, appetizing in appearance, and very, very tasty! And all this is thanks to this simple recipe for pumpkin puree soup. Give it a try! Nutritious and suitable even for kids!
Peel the pumpkin, remove the seeds, and cut into pieces. Wash potatoes and cut into pieces. Boil pumpkin and potatoes in a pan until cooked (20-25 minutes). I used frozen pumpkin, which greatly simplified my task. Don’t use too much liquid; it should lightly cover vegetables.
Clean the carrots and shred with a coarse grater. Finely chop the onion.
While potatoes and pumpkin are cooking, sauté the carrots and onions in vegetable oil (about 5-10 minutes)
Add onions and carrots to the potatoes. Cook for another 7-10 minutes.
Add spices, salt, and soy milk to the soup and mix into the mashed potatoes with a blender.
Then, on a low heat, bring to a boil.
The soup can be served sprinkled with fresh chopped herbs, toasted seeds of pumpkin, sunflower, or sesame, croutons, or grated cheese.