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Creamy pumpkin soup
Prep Time:
15 Minutes
Cook Time:
35 Minutes
Serves:
4-6 Servings
Level:
Beginner
About the Recipe
Soup season is upon us and we kick-started with this one.
I used kuri-pumpkin but feel free to use your favourite kinds of pumpkin/squash.
The upside of this soup is not only having a warm cosy soup on your table but also that it is so easy to make.
You can use any kinds of garnish but I like some crunch with crushed almonds and some rounds of creamy milk (of your choice) and olive oil for mama's touch.
This is such an easy soup to make, hope you enjoy it as much as our family!
Ingredients
•1 chopped onion
•1/2 mid size kuri pumpkin skin peeled and chopped
•1 chopped carrot
•1 cup of water
•1 cup of veggie stock
•1cup of plantbased milk
•2 Tbs of olive oil
•1/2 Tbs of onion powder (optional)
•Sea salt to taste
Preparation
Step 1
Boil pumpkins and carrot in water and veggie stock till soft and add onion in the last 5 mins.
Step 2
Cool everything until safe enough to pour into you blender and blend till silky smooth.
Step 3
Pour back into the same pot u used previously (no need to wash) and add almond milk and onion powder and heat it up.
Salt to taste and done!
The flavour will really surprise you.