Creamy Pumpkin Soup
Meet my classic and one of my favorite pumpkin soup recipes made of fresh vegetables, truly creamy loaded with aromatic flavors. This super creamy and deliciously infused aroma soup will be an ideal dish for cozy fall evenings.
Large cutting board
- 1 potato
- 1 onion
- 1 carrot
- 1/2 celery root
- 4 cloves garlic
- 1 pinch sea salt
- 1 pinch black pepper
- 1/2 olive oil
- pumpkin seeds
Peel all vegetables and wash them properly.
Chop all vegetables in small size cubes.
Pour olive oil in a saucepan and let heat.
Throw in the smashed cloves of garlic and chopped onion.
Let simmer for 3-5 minutes at low heat.
Add the rest of the chopped vegetables.
Season with salt and pepper.
Let simmer for 10 more minutes at low heat.
Add some water or vegetable broth to cover the simmering mixture.
Use a hand-mixer to blend everything.
If necessary, add some hot water or broth to lose the soup consistency.
Check for salt and pepper, ass some more pinches if you feel that it is too sweet.
Serve with pumpkin seeds on top.
Calories: 88kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 565mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2548IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 2mg