• Fall Dinner: Pumpkin Soup

    Fall Dinner: Pumpkin Soup

    Total Time: 50 min
    Prep:10 min
    Cook :40  min



    1. 1 tablespoons of olive oil
    2. 1 onion, diced
    3. 2 carrots, peeled and diced
    4. 2 cups fresh pumpkin diced
    5. 1 cups of water
    6. 1 cube of maggi
    7. Salt ,ginger and black pepper

    In a stockpot over medium heat, put oil and saute onion, carrot and roasted pumpkin about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add water and cube of Maggi stock and simmer for 15 minutes… Season, to taste, with salt, ginger and pepper. Divide soup among 4 soup bowls and serve immediately.

    N.B: To roast pumpkin, preheat oven to 200 degrees Celsius . Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with Salt ,ginger and black pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

    Nutrition facts in 1 cup:

    1.  kcal: 80 kcal
    2. Carbohydrate:10g
    3. Protein:4g
    4. Fat:3g

    Bon appetit!!!

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