Vegan

Pumpkin Soup with Apples and Carrots

Vegan
Vegetarian
Soup
Foodsave
Portions2 peopleChangeTiming 110 minsView
Ingredients9 IngredientsViewSwitzerland100 % localView
  • 1  tablespoon apple vinegar
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 50  grams apples
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 60  grams carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 100  grams fresh onions
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    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  teaspoons paprika powder
    Swiss ingredient in season
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  • 140  grams potatoes
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    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 400  grams pumpkins
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  • 1  tablespoon rapeseed oil
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  • 2  teaspoons salt
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 400 grams pumpkins, remove the seeds and cut the pumpkins into cubes of around 1 cm
Peel 100 grams fresh onions and 60 grams carrots and cut them into cubes of around 1 cm
Cut 50 grams apples into cubes of around 0.5 cm
Peel 140 grams potatoes and cut them into pieces of around 1 cm
Add 1 tablespoon rapeseed oil to a large saucepan and heat up over medium heat until the oil is hot
Add the onions and carrots to the saucepan and sauté them for 2 minutes while stirring constantly
Add the apples to the saucepan and sauté the apple veggies mix for 5 minutes while stirring regularly
Add the pumpkins to the saucepan and sauté the veggies for about 12 minutes
Season the vegetables with 2 teaspoons paprika powder and 1 teaspoon salt, stir well and sauté them for another 5 minutes
Deglaze the vegetables with 1 tablespoon apple vinegar
Add 850 millilitres water and the potatoes to the saucepan and let the soup simmer for about 50 minutes
Puree the soup with a hand blender and season it with 1 teaspoon salt
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Pumpkin Soup with Apples and Carrots

WAF

A bowl with pumpkin soup, bread and apples on a wooden table decorated with green leaves
Timing 110 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 1  tablespoon apple vinegar
  • 50  grams apples
  • 60  grams carrots
  • 100  grams fresh onions
  • 2  teaspoons paprika powder
  • 140  grams potatoes
  • 400  grams pumpkins
  • 1  tablespoon rapeseed oil
  • 2  teaspoons salt

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Tools

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

Pumpkin Soup with Apples and Carrots

WAF

Instructions

Peel 400 grams pumpkins, remove the seeds and cut the pumpkins into cubes of around 1 cm
Peel 100 grams fresh onions and 60 grams carrots and cut them into cubes of around 1 cm
Cut 50 grams apples into cubes of around 0.5 cm
Peel 140 grams potatoes and cut them into pieces of around 1 cm
Add 1 tablespoon rapeseed oil to a large saucepan and heat up over medium heat until the oil is hot
Add the onions and carrots to the saucepan and sauté them for 2 minutes while stirring constantly
Add the apples to the saucepan and sauté the apple veggies mix for 5 minutes while stirring regularly
Add the pumpkins to the saucepan and sauté the veggies for about 12 minutes
Season the vegetables with 2 teaspoons paprika powder and 1 teaspoon salt, stir well and sauté them for another 5 minutes
Deglaze the vegetables with 1 tablespoon apple vinegar
Add 850 millilitres water and the potatoes to the saucepan and let the soup simmer for about 50 minutes
Puree the soup with a hand blender and season it with 1 teaspoon salt