Pumpkin Soup

Prep:

20 m

Cook:

1 h 10 m

Ready in:

1 h 30 m

Yum

This pumpkin soup is yummy, creamy, and so velvety-smooth!

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Servings: 5

Extra virgin olive oil

2 tbsps + 2 tsps (optional)

Onion, diced

Carrots

1 cup, peeled, diced

Parsnips

1 cup, peeled, diced

Pumpkin puree

1 cup (canned)

Vegetable broth

4 cups

Lemon juice

1 tsp

Salt

to taste

Fresh ground black pepper

to taste

Dried cilantro

½ tsp

Garlic

1 clove, minced

Fresh parsley

3 tbsps, chopped

Paprika

1/8 tsp (optional)

Add olive oil to a pot to preheat. Add onions; cook stirring until tender and translucent. Add parsnips and carrots, cover and let cook until lightly softened (5 minutes).
Add pumpkin and broth, bring to simmer, cook covered on low until tender (about half an hour).
Add lemon juice, season with cilantro, salt, and pepper; taste to adjust seasonings. Set aside to let cool.
With an immersion blender, smoothen the soup or do it in batches in a food processor. Adjust the thickness of the soup with more water, if necessary. Heat the pureed soup through.
In a small skillet, heat olive oil with minced garlic and parsley over low heat for a couple of minutes. Stir in paprika. Serve the soup with a teaspoon of garnish on top.

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