Pumpkin again. This time the recipe for pumpkin soup served with potatoes. It’s delicious, warming soup for cold autumn and winter days. You can always have it at work, all you need is a container and a place where you can warm it:)
Ingredients:
1.5-2l water
2 carrots
1.5-2 cups grated pumpkin
1 allspice berry
5-6 black pepper grains
1 bay leaf
leek
1 parsley root
a piece of celery
1 small onion
1 tbsp olive oil
2 tsp curry powder
1 tsp chili pepper (optional)
salt
black pepper
3-4 potatoes cut into cubes
roasted almond flakes
fresh parsley finely chopped
Instructions:
Fill the cooking pot with water (adding some salt), add allspice berry, black pepper grains and bay leaf. Cover with a lid and bring it up to boil. Peel the veggies and cut them into cubes.
Add pumpkin, carrot, celery, leek and parsley root to the boiling water. Cover and cook over low heat for about 10-15 minutes. Dice the onion and fry on 1 tbsp of olive oil. Put the onion to the soup. Take out the spices out of the soup and blend it until it’s smooth. Season with salt, pepper, curry powder and chili pepper. Add the potatoes and cook over low heat until the potatoes are soft. Serve with roasted almond flakes and parsley. Enjoy!
Etykiety: english, gluten free, pumpkin, recipes, soup
