Description
This creamy pumpkin and carrot soup is heartwarming and soothing, enriched with fresh thyme and served with crispy kale chips for a delightful texture contrast.
Ingredients
Units
Scale
- 2 medium size red onions
- 3 garlic cloves
- 1 tbsp olive oil
- Pinch + 2 tsp sea salt
- 750 g butternut pumpkin (1 medium size)
- 250 g carrots (3 large)
- 1.5 liters water
- A bunch of fresh parsley
- A bunch of fresh thyme
- Pumpkin seeds, for garnish
- Pumpkin oil, for drizzling
- Kale crisps, for serving
Instructions
- Peel and finely chop the onions and garlic.
- Heat the olive oil in a large pot over medium heat. Add the onions and a pinch of salt, and sauté for 5-7 minutes until the onions are soft and translucent.
- Add the garlic and sauté for another 2 minutes until fragrant.
- Peel and chop the butternut pumpkin and carrots into small cubes.
- Add the pumpkin and carrots to the pot, and pour in the water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the vegetables are tender.
- Add the fresh parsley and thyme to the pot, and blend the soup using an immersion blender until smooth and creamy.
- Season with 2 tsp of sea salt, or to taste.
- Serve the soup hot, garnished with roasted pumpkin seeds and a drizzle of pumpkin oil. Accompany with kale crisps.
Notes
For a Slovenian touch, drizzle the soup with pumpkin oil and garnish with roasted pumpkin seeds. Kale crisps add a delightful crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8
- Sodium: 600
- Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 3
- Cholesterol: 0