Preparation time: 60 minutes ❀ Difficulty of preparation: Moderately demanding ❀ Number of servings: 4
| Ingredients: |
|---|
| 400 g pumpkin (hokkaido) |
| 100 g celery |
| 50 g carrot |
| 100 g potato |
| 2 onions (200 g) |
| 2 cloves garlic |
| 7 tbsp olive oil |
| 1 tsp salt |
| 1 tsp turmeric |
| 1/4 tsp pepper |
| 1 bay leaf |
Preparation
- Peel onions, celery, carrots and potatoes and chop finely.
- Wash the pumpkin and chop it into smaller cubes.
- Heat the olive oil in a pan until medium. First, add the pre-chopped onion, and fry briefly over low heat for about 3 minutes.
- Then add the rest of the chopped vegetables - garlic, carrots, celery and pumpkin. Stir and pour a glass of warm water (about 2dl), enough to cover the vegetables.
- Season with salt, turmeric and a little bit of pepper. Add one bay leaf which will release its aromatic taste during cooking. With occasional stirring, cook over low heat for about 35 minutes.
- When the vegetables are cooked, mix everything with a stick mixer or kneader to get a creamy texture. Optionally, you can mix the soup in a blender and return it to the pot. Then add some more water (about 2dl) to achieve the optimal density of the soup.
- After adding water, let the soup boil again. Then you can turn off the heat.
- You can serve the soup with a little bit of grated parmesan cheese which will blend nicely with sweet pumpkin taste.
Besides being very healthy and tasty, pumpkins are perfect for a variety of artistic decorations. If you feel creative, you might have fun painting pumpkins and arranging cute decorations that will bring a touch of autumn into your home. For some extra fall inspiration, you can also try the light grape and pear smoothie. Enjoy autumn with fine soup and creativity. :)
Bon appetit!
