Healthy Pumpkin Creme Soup – The perfect Fall Recipe

Healthy Pumpkin Creme Soup – The perfect Fall Recipe

Hi lovelies,

today I wanna introduce one of my favorite fall recipes to you guys: Pumpkin creme soup… but not any kind, a healthy version of it. Besides peeling the pumpkin it is super easy and quick to make 🙂 With the right milk it’s also a vegan recipe.

Ingredients | Pumpkin Creme Soup (for approx. 4 people)

  •  1 hokkaido pumpkin
  • 5 carrots
  • 1 onion, diced
  • Vegetable broth
  • 1 small garlic glove, diced
  • 200 – 300ml milk of your choice
  • Salt and pepper
  • Fresh herbs to taste

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Directions | Pumpkin Creme Soup

  • Peel the pumpkin, remove the seeds and cut the flesh in small pieces.
  • Peel the carrots and cut into small pieces.
  • Chop onion and garlic and set aside.
  • In a big pot, bring water to a boil and add some veggie broth.
  • Add the carrots and after 5 minutes the pumpkin flesh.
  • Cook for approx. 10 minutes.
  • While the veggies are cocking, fry onions and garlic in a pan with 3 tablespoons olive oil and set aside.
  • Drain the veggies when tender and keep approx. 2 cups of the veggie stock.
  • Add the carrot-pumpkin mix, the remaining stock and the fried onions into a blender and mix until everything is smooth.
  • Pour the smooth mixture back into the pot and let it simmer at medium heat.
  • Now add the milk and one or two teaspoons additional veggie broth.
  • Add some salt, pepper and herbs to taste.

Tip: Store soup in fridge.

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Find my healthy cookbook Clean & Creative Cooking with 196 healthy & delicious recipes here

Lots of fun cooking!


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