Vegan pumpkin soup

October 26, 2014
vegan pumpkin soup

(4 – 6 large portions)

You’ll need:

  • – one medium sized pumpkin (between 1 and 2 kilos)
  • – one leek
  • – 3 green celery stalks
  • – 2 large carrots
  • – 1 bayleaf
  • – 1/2 teaspoon of rosemary (fresh or dry)
  • – 1/2 teaspoon of oregano
  • – a bit of fresh parsley for decoration
  • – salt and pepper

How to:

Clean and cut the celery, leek and carrots into medium sized pieces and boil them for about 30 minutes in 1,5 liter water. Add the rosemary and the oregano while the vegetables are still boiling.

In the meantime wash and peel the pumpkin, cut into half an remove the seeds and the stringy insides.

Cut the clean pumpkin into medium sized pieces, and add it over the now boiled vegetables. Make sure the pumpkin pieces are well covered with the vegetable broth. If now, add one more glass of water until they are covered.

Leave everything to boil on low fire for about 30 minutes. Try to see if the pumpkin pieces are soft, turn the fire off, add salt and pepper according to taste.

Remove the bayleaf and then mix everything together with the blender until it looks nice and even.

Serve with fresh parsley.

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1 Comment

  • Reply loanemu.com October 17, 2015 at 09:02

    Major thanks for the article. Really Great.

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