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Pumpkin soup

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Ingredients

Adjust Servings:
500 g pumpkin
200 g carrots
15 g fresh ginger
1 medium onion
500 ml vegetables stock
200 ml coconut milk
1/2 lemon juice
1 Tbsp butter
salt
pepper
balsamic vinegar optional

Pumpkin soup

Features:
  • vegan
  • 30 mins
  • Serves 4
  • Easy

Ingredients

Directions

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Pumpkin soup

is very easy to make and perfect for cold weather as a starter for your dinner. There are millions recipes of pumpkin soup out there, but my husband said that this is the best pumpkin soup he has ever had, so why would you consider using this one? It takes only half an hour of your time and very satisfying.

In this recipe i use balsamic vinegar at the end, but it’s really optional. You can also substitute with some heavy cream to added extra richness.

If you want to try another easy and tasty soup, check also my Potato soup recipe.

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Steps

1
Done

Peel and dice the pumpkin and carrots.
Chop finely the onion and ginger.

2
Done

Melt the butter in a large sauce pan over low heat.
Add the chopped onion, ginger, pumpkin, carrots and sauté for 5 minutes or until the onion turn translucent.

3
Done

Pour the vegetables stock, cook for 15 minutes or until the vegetables are tender.
Set your machine to puree and begin to mash the vegetables.

4
Done

Once you vegetables pureed, pour the coconut milk and add the juice of a half lemon
Season with salt and pepper to taste.

5
Done

Serve immediately with a little splash of balsamic vinegar.

Stephanie

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