Pumpkin-carrot orange soup à la Astrid
Course: SoupCuisine: Moroccan
Servings
8
Preparation
20
minutesCooking time
20
minutesTotal time
40
minutesWe ate this soup at our friend Astrid’s. And it was so incredibly delicious that I immediately decided to include it in the next menu. And the guests were just as excited about it. Success assured.
Ingredients
1 butternut squash
3 winter roots
2 Onions
2 liter vegetable broth
2 eating leepels cinnamon
0,5 table spoon pul biber
2 oranges
8 table spoon pumpkin seeds
4 table spoon agave syrup
olive oil
salt and pepper
Cooking time
- Roughly chop the onions and fry them soft and brown in the olive oil. Add the flesh of the butternut squash and the chopped carrot. Then pour in the broth and let the soup boil for fifteen minutes until everything is soft.
- Now add the spices, salt and pepper and puree the soup with the hand blender. See for yourself how thick or how thin the soup is and what it still needs.
- Scrape the peel off the washed oranges and squeeze them. Then add the zest and orange juice and stir well.
- Roast the pumpkin seeds in a dry frying pan. Add a little pul biber and the agave syrup. Let dry and cool on baking paper.
- Serve the soup with the roasted pumpkin seeds on top.
We bring vegan cooking to the next level
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
We bring vegan cooking to the next level
Follow us @a-la-damaris on Pinterest
We bring vegan cooking to the next level
Follow us on Facebook
