We are in the middle of the pumpkin time. The months of September and October are the best time for us to prepare our Pumpkin soup with potatoes and carrots with potatoes and carrots. The recipe for our pumpkin soup is quick and easy to make. The butternut-pumpkin soup is suitable for the whole family or even for our entire office. With these unbeatable nutritional values the vegan pumpkin, carrot and potato soup is also great for integrating into your healthy eating routine. When starting to adopt healthier & more conscious eating habits, a 3,5 or 7 days juice cleanse can support you perfectly.
Preparation: 5 min.
Preparation: 20 min.
Total time: 25 min.
Cuisine/Origin: Regional
Ingredients (1 portion):
1 butternut squash
5 small potatoes
4 carrots
1 onion
garlic
chili
Curry
salt
Pepper
Pumpkin seed oil (optional)
Pumpkin seeds
Preparation:
- First chop the onion and garlic.
- Now wash and chop the carrots, potatoes and pumpkin.
- Next, briefly sauté the onion and garlic in a pan, add the vegetables and sauté until lightly colored.
- When it is ready, remove a little of the pumpkin and deglaze the rest with vegetable stock.
- Simmer for another 20 minutes and then puree with a hand blender.
- Finally, add the spices and puree well again.
- Finally, arrange on a deep plate and top with a little pumpkin oil, pumpkin seeds and the pumpkin you have removed. Enjoy your meal!
Nutritional values (per portion):
75 kcal
12.6g carbohydrates
2.7g protein
3.1g fat