Creamy Pumpkin Soup with Herb Oil
recipe

A delicious and hearty pumpkin soup that combines cheese flavor with aromatic herbs, perfect for chilly autumn evenings.
Preparation Time: 40 minutes
Serving Size: 4 servings

Ingredients

- 0.5 tsp salt
- 0.5 dl vegetable stock
- 1.5 tsp turmeric
- 2 potatoes
- 50 g zucchini
- 0.5 dl vegetable stock
- 0.25 tsp black pepper
- 1 onion
- 1 dl cooking oil
- 1 dl heavy cream
- Toasted bread cubes
- 1 pot of basil
- 50 g butter
- 1 pot of low-fat cream cheese
- 1 pot of arugula

Instructions

1. Peel and chop the onion and potatoes. Dice the zucchini.
2. Heat the cooking oil in a pot and add the onion. Sauté the onion for about 5 minutes.
3. Add the potatoes, zucchini, turmeric, salt, and vegetable stock. Mix and cook for a couple more minutes.
4. Pour in enough water to cover the ingredients. Cook for about 20 minutes until the potatoes are soft.
5. Blend the soup until smooth using a blender or an immersion blender.
6. Stir in the heavy cream and low-fat cream cheese. Heat the soup again, but do not bring it to a boil.
7. Season with black pepper and serve with toasted bread cubes and herb oil.
8. Garnish with fresh basil and arugula before serving.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 8 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 4 g

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