Servings: 8
Calories: 447kcal
Equipment
- Spatula
- bowls
- Saucepan
- immersion blender, etc.
Ingredients
- 1.5 kg pumpkin
- 4 pcs onions
- 2 pcs large potato
- 4 pcs 4 carrots
- 5 tbsp olive oil
- 1.5-2 ltr water
- 5-6 cubes of vegetable stock
- 2.5 tbsp ground nutmeg
- Salt to taste
- 500 ml double cream
- 2 tsp ground black pepper
Instructions
- Peel and chop the pumpkin, onions, potatoes, and carrots into small pieces. Heat the olive oil in a large pot over medium heat.
- When the oil is hot enough, add the chopped vegetables to it and sauté for a few minutes until they become fragrant.
- Add the water, vegetable stock cubes, nutmeg, black pepper, and salt. Mix them all together and let it boil on high heat.
- Turn down the heat to low and let the soup simmer for around 20 minutes until all the vegetables are cooked.
- When the vegetables are completely cooked, remove them from the heat and blend with an immersion blender until you have a smooth consistency.
- Pour the double cream into the soup and stir everything together. Heat the soup for another few minutes and then adjust the seasoning to taste if desired. Serve hot with your favorite garnish on top.
Video
Notes
- If you want to add more flavor, try adding a bit of garlic or ginger while sautéing the vegetables. Plus, a splash of white wine can also make the soup even more delicious!
- Make sure not to over-boil the soup as this will make the vegetables mushy and lose their texture.
- You can put in more veggies like celery, mushrooms, or bell peppers to make the soup tastier and healthier.
- This soup is delicious and served both hot and cold, so make sure to adjust the seasoning accordingly.
Nutrition
Calories: 447kcal
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