pumpkinsop

Really simple and tasty soup.
Good for lunch boxes?Yes! In a thermos and a couple of croutons on the side to mix in at school.
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Servings Prep Time Cook Time Difficulty
4
peopl
20
mn
1
h
Easy!
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Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time Cook Time Difficulty
4
peopl
20
mn
1
h
Easy!
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
What you need
Units: Servings: peopl
How it's made
  1. Cut the pumpkin in two and remove the seeds. Cut the skin off and cut the flesh in big chunks. Clean, peel the skin and cut in chunks the rest of the vegetables.
  2. In a large saucepan warm the oil up and melt the butter over a medium high heat. Add the vegetables and cook for 5-6 minute, stirring from time to time.
  3. Add the broth and a gooooood pinch of salt, cover and cook over medium low for 45mn
  4. If you have an immersion blender you can blend the soup now. With a regular blender you should let the soup cool down for a little bit.
  5. Once blended add the curry, saffron and bouillon, adjust the salt as well. Cook for an extra 15-20mn.
Recipe Notes

You can serve with fried?bacon bits, croutons, chives and/or a little sour cream.

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What you need
Units: Servings: peopl
How it's made
  1. Cut the pumpkin in two and remove the seeds. Cut the skin off and cut the flesh in big chunks. Clean, peel the skin and cut in chunks the rest of the vegetables.
  2. In a large saucepan warm the oil up and melt the butter over a medium high heat. Add the vegetables and cook for 5-6 minute, stirring from time to time.
  3. Add the broth and a gooooood pinch of salt, cover and cook over medium low for 45mn
  4. If you have an immersion blender you can blend the soup now. With a regular blender you should let the soup cool down for a little bit.
  5. Once blended add the curry, saffron and bouillon, adjust the salt as well. Cook for an extra 15-20mn.
Recipe Notes

You can serve with fried?bacon bits, croutons, chives and/or a little sour cream.

Share this Recipe