Quick Homemade Pumpkin Soup
with vegetables and Sicilian herbs | 4 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Tags:
Recipe
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
450 g
Diced pumpkin
150 g
Sliced carrots
1 sachet(s)
Sicilian-style herb mix
150 g
Cooking cream
(Contains Milk)
8 milliliters
Lemon-infused olive oil
1 piece
Onion
1 piece
Garlic
Not included in your delivery
1 tablespoon
Olive oil
1000 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1372 kJ
Calories328 kcal
Fat24.4 g
Saturated Fat10.4 g
Carbohydrate18.6 g
Sugar9.9 g
Dietary Fiber13.4 g
Protein6.1 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan
•Immersion blender
Cooking Steps
1
- Prepare the stock.
- Roughly chop the onion and garlic.
- Heat the olive oil in a large soup pot and fry the onion and garlic for 2 minutes on low heat.
2
- Add the diced pumpkin and sliced carrot to the pot.
- Add the Sicilian-style herbs and season with the salt and pepper.
- Fry for 1 minute, then add the stock.
- Bring the soup to a boil.
3
- Let the soup boil for 6 - 8 minutes or until the vegetables are soft.
- Use an immersion blender to process into a smooth soup.
- Add the cooking cream and season to taste.
4
- Serve the soup in bowls and drizzle with the lemon-infused olive oil.