A vibrant orange soup full of vitamins to face the autumn.
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Pumpkin, Carrot & Orange Soup
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)
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Easy, delicious, and comforting ????
Nutritional information *
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Per serving% RDA
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Energy value140 kcal7 %
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Fat0,18 g0 %
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of which saturated0,05 g0 %
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Carbohydrates18,23 g7 %
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of which sugar??
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Protein2,25 g4 %
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Fibers6,37 g?
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More data
* As an indication, before cooking, RDA of the EU.