Pumpkin Soup
This healthy plant-based soup is a satisfying addition to your recipe book. You will enjoy it all year round. In winter, it will give you the warmth and cosy feeling you often need on cold winter days. In summer, you will appreciate this quick and easy recipe for days when you can't bother cooking anything complicated, but still want something warm.
The vibrant orange color of pumpkin is the clue indicating that you are eating a meal supercharged packed with antioxidants. Pumpkin is a great source of beta-carotene, a carotenoid that protects you against cancer and helps your body maintain healthy hair, nails and vision.
This delicious plant-based soup is a satisfying addition to your recipe book. You will enjoy it all year round. In winter, it will give you the warmth and cosy feeling you often need on cold winter days. In summer, you will appreciate this quick and easy recipe for days when you can't bother cooking anything complicated, but still want something warm.
The vibrant orange color of pumpkin is the clue indicating that you are eating a meal supercharged with antioxidants. Pumpkin is a great source of beta-carotene, a carotenoid that protects you against cancer and maintains healthy hair, nails and vision.
- 300 g potatoes, cut into 3 cm pieces (3-4 potatoes depending on size)
- 1 tomato
- 80 g onions, cut into pieces (1 large onion)
- 1 garlic glove
- 400 g pumpkin, cut into pieces
- 600 g water
- 2 springs fresh parsley
- 1 tbsp vegetable stock paste (or your preferred veg. stock alternative)
- 1/4 tsp ground black pepper (optional)
Place potatoes, tomato, onions, garlic glove, pumpkin, parsley, pepper, vegetable stock paste and water into Thermomix mixing bowl and cook 25 min/100C/speed 1.
Blend 1 min/speed 5-10, increasing speed gradually and serve hot.
Serve hot by itself or with organic brown rice pasta spirals for a more filling meal
Place potatoes, tomato, onions, garlic glove, pumpkin, parsley, pepper, vegetable stock paste and water into a large pot.
You can replace the vegetable stock paste with your preferred vegetable stock alternative.Cook on medium heat for 15-20 minutes until the potatoes and pumpkin are soft.
Allow to cool for 5 minutes.
Using either a hand held blender or blender, blend all contents in the pot until completely smooth.
Serve hot by itself or with organic brown rice pasta spirals for a more filling meal
Recipe Source: The Basic Cookbook - Thermomix