What’s better than a warm soup of creamy soup this winter? If you’re like me, then you may choose pumpkin soup. Check out the easy recipe below!
I’ve always a fan of soup, whether it be clear classic soup or creamy soup. This year since I moved out, I finally got a hand mixer and it’s time to put this new kitchen device into work.
This nutmeg-pumpkin soup is easy to make with local ingredients that are still available in early winter. It tastes wonderful and makes great company during this lockdown and binge-watching Netflix.
Nutmeg Pumpkin Soup with Oranges Recipe (Vegan)
Preparations: 15 minutes
Cooking time: 20 minutes
Nutrition facts per portion:
- 448 kcal
- 1.874 kJ
- 35 gr carbs
- 29 gr fats
- 11 gr protein
Ingredients for 4 people:
- 800 gr pumpkins
- 200 gr sweet potatoes or potatoes
- 200 gr carrots
- 1 red onion
- 2 tbsp olive oil
- 2 oranges, juiced
- 1 lt vegetable stock
- Salt & pepper to taste
- Nutmeg and cloves powder
- Sour cream
- 2 tbsp roasted chickpeas
- 1 tbsp shredded dill or parsley
- Wash the pumpkin, cut it in half, and remove the seeds. Peel the sweet potatoes and carrots, wash and cut into dice.
- Peel and dice the onion, then sauté with olive oil in a pot. Throw in the vegetables, orange juice, and vegetable stock. Season with salt and pepper to your taste, then let it boil for 20 to 25 minutes. Stir occasionally.
- Remove from heat, then purée with hand mixer or blender. Please be careful if you use a blender to make a purée. The hot steam from the soup can blow the lid off. Start slowly and make an opening to vent the steam out. Then, seal the lid and increase the speed.
- Divide the pumpkin soup into 4 bowls, add 1 tbsp sour cream to each bowl.
- Garnish with roasted chickpeas and dill or parsley.