Description
This hearty soup is perfect for a chilly evening. Warm spices and root vegetables create a comforting, flavorful bowl.
Ingredients
Scale
- 1 small pumpkin (1 lbs) small pumpkin
- 1.5 L (6 cups) chicken or vegetable stock
- 1 1/2 teaspoons salt
- 1 onion chopped
- 1 small potato
- 2 sprigs fresh thyme, stems removed
- 1 clove garlic, minced
- 1 teaspoon Chili flakes
- 5 parsley roots (if you cant find it, you can leave it out or use some leftover celeriac)
Instructions
- Heat the stock, pumpkin, onion, thyme, garlic, potato, and parsley roots.
- Bring to a boil, reduce heat, and simmer for 30 minutes uncovered.
- Puree the soup and bring back to a boil. Add half of the chili flakes and simmer for 20 minutes.
- Serve and garnish with the remaining chili flakes, some thyme leaves, and freshly ground black pepper.
Notes
- For a smoother soup, strain the puree through a fine-mesh sieve after blending.
- To intensify the pumpkin flavor, roast the pumpkin before adding it to the soup.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: European
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
- Cholesterol: 10