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Pumpkin, Carrot & Orange Soup

A vibrant orange soup full of vitamins to face the autumn.

Vegetarian Soup Vegan November December January February March Public
Course: Starter
Preparation time: 15 minutes
Cooking time: 30 minutes
Cost per serving: 0,64 €
Energy: 140 kcal / serving

Instructions

  • 1.   Peel and slice the carrots.
    Cut the pumpkin into large cubes.
    Sauté the vegetables in a drizzle of oil. Cover with water, bring to a boil, then simmer until tender.
  • 2.   Remove the vegetables with a slotted spoon and blend them in a blender with some cooking water (more or less depending on whether you prefer a thinner or thicker soup). Add freshly squeezed orange juice and adjust the seasoning.
  • 3.   Sprinkle with finely chopped coriander leaves and pink peppercorns just before serving.

Ingredients for servings

  • 1 red kuri squash
  • 8 carrots
  • 3 oranges
  • 2 sprig of fresh coriander
  • 5 pink peppercorns
  • salt (according to taste)
  • pepper (according to taste)

Rates (3)

  • nov., 14 2021
    Easy, delicious, and comforting ????

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    140 kcal
    7 %
  • Fat
    0,18 g
    0 %
  • of which saturated
    0,05 g
    0 %
  • Carbohydrates
    18,23 g
    7 %
  • of which sugar
    ?
    ?
  • Protein
    2,25 g
    4 %
  • Fibers
    6,37 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.