For those colder months, the pumpkin soup recipe makes a heartwarming
soup a great comfort food. A piece of home-baked bread is perfect to
accompany the dish.
Prep Time: 15 minutes
Cook time: 25 minutes
Cuisine: New Zealand
Suitable: Vegetarian diet
1 tbsp coconut oil
- 1 white onion
- 2 medium potatoes
- 2 small sweet potatoes (orange)
- 2 medium carrots
- 1 pumpkin, buttercup
- 2 cloves garlic
- 1/2 tsp pepper, white
- 1 tsp nutmeg
- 1/2 tsp ginger, ground
- salt to taste
- 2 tsp vegetable stock powder
- 1/2 tsp sweet paprika
- 750 ml water
- 1 leek
- 1/2 cup cream
Step by step:
the leek, then cut in thin rings and collect in a sieve and wash the
leek thoroughly. Use a small saucepan to bring the 250 ml water to the
boiling point. Add the cut leek with white pepper, nutmeg, and some
salt. Let it simmer on 1 for about 5 minutes, then switch off and set
- Now continue to wash, peel, and cut the potatoes, sweet potatoes, carrots, and pumpkin into cubes.
- Peel and dice the onion and the garlic, then heat the coconut oil and fry the onion and garlic until transparent.
the heat on medium. And bit by bit, using the cooking spoon for
stirring, add the potatoes, carrots, pumpkin cubes, and sweet potatoes
to the diced onion.
regular stirring, follow the white pepper, one teaspoon nutmeg, half a
teaspoon ginger, salt, about 500 ml water, two teaspoons of vegetable
stock powder, and half a teaspoon of sweet paprika.
at medium heat for about 15 to 20 minutes or until potatoes and pumpkin
soft. Test their consistency by using a pointed knife and poke the
cubed carrot. If the carrot shows no resistance, the cooking is
- Set aside to let the soup cool a bit. Pour the cream in before blending with a hand blender or mashing with a potato masher.
last, add the boiled leek with all its water. Fold under and serve. If
the soup is too thick, add some additional hot water. Test if the
seasoning is to your taste and adjust.
Recipe, images, and content © Food to Grow, unless noted otherwise | www.Easy-Healthy-Recipes-For-Kids.com