Linda Valkovska
Dietitian
EN
LV
Recipe
Pumpkin soup
- Time: 30 min
- Servings: 3 - 4
- Servings: 3 - 4
Ingredients
For the soup:
- Olive oil for cooking
- ½ onion, chopped
- 4 cloves of garlic, smashed
- 1000 ml broth
- 1 small butternut squash (around 1 kg), peeled and chopped
- 1 average sweet potato, peeled and chopped
- 2 carrots, peeled and chopped
- ½ tsp. oregano
- 125 ml oat cream / 10% heavy cream or coconut milk
- 1 thumb sized piece of ginger, grated (optional)
- 1 pinch cayenne pepper (optional)
- Salt, pepper to taste
For serving:
- +/- roasted seeds
- +/- fresh herbs (optional)
- +/- greek yogurt (optional)
- Olive oil for cooking
- ½ onion, chopped
- 4 cloves of garlic, smashed
- 1000 ml broth
- 1 small butternut squash (around 1 kg), peeled and chopped
- 1 average sweet potato, peeled and chopped
- 2 carrots, peeled and chopped
- ½ tsp. oregano
- 125 ml oat cream / 10% heavy cream or coconut milk
- 1 thumb sized piece of ginger, grated (optional)
- 1 pinch cayenne pepper (optional)
- Salt, pepper to taste
For serving:
- +/- roasted seeds
- +/- fresh herbs (optional)
- +/- greek yogurt (optional)
Instructions
Heat the oil in a deep pot. Add onion and garlic, cook until slightly golden.
Add the pumpkin, potato and carrot to the pot, cook for a couple of mintes.
Then add the broth and oregano. Cook for about 15 - 20 minutes or until the vegetables are soft.
Blend everything in the pot and then add coconut milk or oat cream, combine well and brind it to a bubble.
Serve sprinkled with toasted seeds or nuts, yogurt and herbs as desired.
Add the pumpkin, potato and carrot to the pot, cook for a couple of mintes.
Then add the broth and oregano. Cook for about 15 - 20 minutes or until the vegetables are soft.
Blend everything in the pot and then add coconut milk or oat cream, combine well and brind it to a bubble.
Serve sprinkled with toasted seeds or nuts, yogurt and herbs as desired.
Linda Valkovska
Dietitian
EN
LV