Pumpkin and Chestnut Soup
Hot and delicious pumpkin soup with vegetables and roasted chestnuts that give a special twist to the soup
- StartersType
- EasyDifficulty
- 15-30 minPrep. Time
- 4Serving/Unit
Ingredients
Pumpkin, 300 g
large piece cut into cubes
Potato, 2 medium units
cut into cubes
Carrot, 1 medium unit
grated
Zucchini, 1 medium unit
grated
Onion, 1 small unit
finely chopped
Garlic, 2 cloves
crushed
roasted chestnuts, 100 g
chopped
Frozen chopped parsley, 2 small cubes
or fresh to taste
Frozen chopped coriander, 2 small cubes
or fresh to taste
Frozen chopped dill, 2 small cubes
or fresh to taste
Sweet paprika, 1/4 flat teaspoon
Turmeric, 1/4 flat teaspoon
Hawaij for soup, 1/4 flat teaspoon
Celery salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Atlantic sea salt, 1/2 flat teaspoon
Tajin seasoning powder, 1/4 teaspoon
not required but adds a lot
Preparation
1. Place all the vegetables and herbs in a pot, cover with boiling water and bring to a boil.2. Cook for about half an hour and add the spices except the salt, cook for another half an hour or until everything is soft.3. Turn off the heat, add a little sea salt and let the soup cool slightly.4. Grind in a rod blender to the desired texture.5. Bon appetite (:
Tip
You can also add 2-3 tablespoons of oatmeal at the seasoning stage.
Total time: ±1 hour
Equipment: rod blender.
The spices in the recipe are according to personal taste. The nutritional value does not include the tajin seasoning powder.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 186 cal | 62 cal |
| Proteins | 4 g | 2 g |
| Carbohydrates | 40 g | 13 g |
| Fat | 2 g | 1 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Michal Dinar
Easy and delicious soup with a chestnut twist