PUMPKIN SOUP

This is not a boring pumpkin soup: the bread flavoured with garlic powder and pepper, the spicy chili, the fresh parsley and the crunchy leek take this soup to the next level.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Servings: 2 servings | Calories: 192kcal | Author: Andrea Aronica

Ingredients

• 300g pumpkin

• 150g potatoes

• 200ml water

• 0.15g saffron

• 1 medium leek

• 20ml olive oil

• 1 small chill

• 40g rye bread

• 10g pumpkin seeds

• 10g classic vegan cheese (Happy Cashew)

• 20ml unsweetened plant-based milk

• Parsley

• Salt, pepper, nutmeg and garlic powder

Method

1. Cut the pumpkin in quarters, remove the skin and scoop out the seeds;

2. Cut the pumpkin again into smaller pieces;

3. Using a sauce pot fry in oil the leek* cut thin and add pumpkin;

4. Add 200ml of tap water and cook for 25-30 mins until it becomes soft;

5. While cooking add a pinch of salt, pepper and nutmeg;

6. Blend the pumpkin using a high speed blender;

7. Add saffron and give it a good stir;

8. Pour the soup into a bowl** and let it cool for a while;

9. Cut the bread into cubes, mix it with pepper and garlic powder;

10. Fry it with a drizzle of olive oil until it browns;

11. Mix classic vegan cheese (Happy Cashew) with plant based milk and stir until you get a creamy texture;

12. Using a teaspoon garnish the soup by pouring the vegan cheese;

13. Place on top bread, parsley, chopped leek and chilli.

Notes

* Make sure to keep a piece of leek for later.
** Instead of the bowl I used the pumpkin itself.

Nutrition

Serving: 1 serving | Calories: 192kcal | Carbohydrates: 24.5g | Protein: 3.5g | Fat: 11.5g

Archive

• MAINS 21
• DESSERTS 15
• SMALL PLATES 14
• BREAKFAST 9
• PASTA 8
• BREAD 6
• BURGER 4
• PIZZA 1

@aronicaandrea