I’m certain that you all love pumpkin soup! Some of you love broccoli as well, while some don’t even want to see it, or can just barely stand its smell! This recipe, then, is for everyone! Why? Because it’s a delicious, velvet pumpkin soup, and it does have broccoli, but you can’t even tell that it does! So yeah, it is for everyone! JUMP TO RECIPE for pumpkin broccoli soup
Pumpkin in the fridge and the freezer
Pumpkin is nature’s autumn gift, and it can be preserved for much longer! Did you know that a pumpkin can be preserved for 6 up to 12 months? But if the pumpkin is cut, you can store it in the fridge for up to one week. However, a pumpkin that’s been cut can also be placed in the freezer, in pieces or grated (depending on how you plan to use it), and stay in deep freeze for a year, ready to be cooked!
If you do have a large pumpkin in your possession, you can use it in many recipes, for breakfast, main meals, snacks, and desserts! This magical orange vegetable is a multitool in the kitchen and most pumpkin recipes that I’ve uploaded as of now can be made with just a single yellow pumpkin! You could try, say, the savoury pumpkin cake, or the pumpkin pancakes!
This recipe was created when I had quite a bit of pumpkin and one broccoli, and I couldn’t decide which of the two to use. So, I decided to combine them, and since the little hands love soups, the idea was born for this delicious velvet soup!
If you love soups then see also:
Nutritious and sweet snack full of energy.
Warm the olive oil in a large pot with the spices, then add the vegetables after you’ve cut them in large pieces.
Sauté them lightly, then add the water, the salt, and the pepper. You don’t want to cover them with water, but you want it to reach just under halfway up.
When it has started boiling, cover with a lid and lower the heat to medium. Allow it to boil for about 20–30 minutes until the vegetables soften up and mix gently every so often.
Remove from the heat and puree the soup with an immersion blender until it reaches a velvety texture.
Serve with a little yogurt!
Ingredients
Directions
Warm the olive oil in a large pot with the spices, then add the vegetables after you’ve cut them in large pieces.
Sauté them lightly, then add the water, the salt, and the pepper. You don’t want to cover them with water, but you want it to reach just under halfway up.
When it has started boiling, cover with a lid and lower the heat to medium. Allow it to boil for about 20–30 minutes until the vegetables soften up and mix gently every so often.
Remove from the heat and puree the soup with an immersion blender until it reaches a velvety texture.
Serve with a little yogurt!
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
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