I am a big fan of any kind of soup and I believe you can make soup with almost any vegetable you have on hand! And the fact that we are abstaining from eating meat for the lent, i am trying all types of meatless soup.
Today i am sharing with you this incredibly delicious pumpkin soup. The secret of the depth of flavor is in roasting the pumpkin, no other method will do.
Did you know that a cup of cooked pumpkin contains more than 200% of your recommended daily intake of vitamin A?! Pumpkin is an excellent food for sharp eyesight! I think this soup will be a staple one in my kitchen as long as pumpkin is in season.
You will need: (serving 2 generous bowls)
- 500g butternut pumpkin cut into large pieces (skin and seeds removed)
- 1 medium onion halved
- 1 tbsp olive oil
- 1/2 tsp salt and pepper for seasoning
- 1 1/2 cups vegetable broth
- 1/2 cup milk
Preheat the oven to 200°C. Line a tray with baking paper to place the pumpkin and onion. Season with salt and pepper and drizzle the olive oil. Cook for 35-40 minutes or until the pumpkin is soft. Transfer the pumpkin and onion to a saucepan. Add the vegetable broth and blend. Put on medium-low heat, add the cream and simmer for 10 minutes.
Serve with croutons or cheese crusty bread to have a complete combo! For me soup and croutons comes together like Romeo and Juliet. The crunchiness of croutons and the smooth texture of the soup are made for each other, a heavenly match. Oh yes i am in love with bread!
Some people like to top it with sour cream before serving. Feel free to add anything you like to pair with your soup and enjoy! Don’t hesitate to try it and let me know if you heart soup like me 🙂
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