Vegetarian

Light Pumpkin Soup

Vegetarian
Soup
Portions2 peopleChangeTiming 40 minsView
Ingredients8 IngredientsViewSwitzerland100 % localView
  • 0.5  teaspoon dried oregano
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  • 1.5  cloves fresh garlic
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  • 0.5  fresh onion
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  • 0.5  teaspoon paprika powder
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  • 375  grams pumpkins
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  • 0.25  teaspoon salt
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  • 1  tablespoon sunflower oil
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  • 60  millilitres whole milk
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Peel 375 grams pumpkins, remove the seeds and cut the pumpkins into cubes of around 2 cm
Peel 0.5 fresh onion and 1.5 cloves fresh garlic and dice them into cubes of around 0.5 cm
Add 1 tablespoon sunflower oil to a large saucepan and heat up over medium heat until the oil is hot
Add the onion to the saucepan and fry them on medium heat for about 2 minutes
Add the garlic and the pumpkins to the frying pan
Season the vegetables with 0.25 teaspoon salt, 0.5 teaspoon paprika powder and 0.5 teaspoon dried oregano
Add 1 litre water to the saucepan, bring the mixture to the boil and let it cook for about 20 minutes
Puree the soup with a hand blender until it is smooth
Stir 60 millilitres whole milk into the soup and serve it while still hot
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Light Pumpkin Soup

Pumpkin Recipes

A white bowl with pumpkin soup on a wooden board with pumpkins and leaves
Timing 40 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 0.5  teaspoon dried oregano
  • 1.5  cloves fresh garlic
  • 0.5  fresh onion
  • 0.5  teaspoon paprika powder
  • 375  grams pumpkins
  • 0.25  teaspoon salt
  • 1  tablespoon sunflower oil
  • 60  millilitres whole milk

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Tools

  • 1 large saucepan
  • 1 hand blender
  • 1 cutting board
  • 1 knife

Light Pumpkin Soup

Pumpkin Recipes

Instructions

Peel 375 grams pumpkins, remove the seeds and cut the pumpkins into cubes of around 2 cm
Peel 0.5 fresh onion and 1.5 cloves fresh garlic and dice them into cubes of around 0.5 cm
Add 1 tablespoon sunflower oil to a large saucepan and heat up over medium heat until the oil is hot
Add the onion to the saucepan and fry them on medium heat for about 2 minutes
Add the garlic and the pumpkins to the frying pan
Season the vegetables with 0.25 teaspoon salt, 0.5 teaspoon paprika powder and 0.5 teaspoon dried oregano
Add 1 litre water to the saucepan, bring the mixture to the boil and let it cook for about 20 minutes
Puree the soup with a hand blender until it is smooth
Stir 60 millilitres whole milk into the soup and serve it while still hot