GVNF

So pumpkin season is officially over, right?

But then again you can buy orange pumpkins in The Netherlands all year round.. Anyway, I might have been a bit too busy eating pumpkin soup the past few months and completely forgot to post this delicious recipe. But here you go, enjoy your dinner tonight 😋.

Add more spices if you prefer, add more veggies if you wish. But know a thick and sweet pumpkin soup is quickly fixed with your everyday cupboard herbs. And add fresh Spanish pepper if you like a nice spicy twist 🌶!

pumpkin-soup-the-chick-peas-cuisine-dinner-recipe

Pumpkin soup

So pumpkin season is officially over, right? But then again you can buy orange pumpkins in The Netherlands all year round.. Anyway, I might have been a bit too busy eating pumpkin soup the past few months and completely forgot to post this delicious recipe.
Prep Time 20 mins
Cook Time 48 mins
Total Time 1 hr 8 mins
Course Dinner
Cuisine European
Servings 4 persons
Calories 266 kcal

Equipment

  • skillet
  • cutting board
  • knife
  • measuring cups & spoons
  • stirring spoon
  • frying pan
  • hand blender

Ingredients
 
 

  • 1 orange pumpkin +/- 1 kilo / 2 pounds
  • 5 cups mushroom melange roughly chopped
  • 1,25 cup vegetable stock
  • 2 medium carrots chopped
  • 2 oranges juice only
  • 2 red onions diced
  • 3-4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 3 tsps smoked paprika
  • 3 twigs thyme fresh
  • 3 twigs parsley fresh
  • 1 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1 package cooking cream like Oatly or Alpro
  • salt & pepper to taste

Instructions
 

  • Heat a big non-stick skillet over medium-high heat.
  • Add a little bit of water and add the diced onions.
  • Cook for 6-8 minutes until tender and glazed.
  • While cooking the onions you can start with roughly chopping the pumpkin and removing the seeds.
  • Depending on how large your skillet is, you may decide to cut the pumpkin into even smaller pieces.
  • After 6 minutes of cooking the onions, add the garlic and ginger.
  • After another 2 minutes, add the carrots, pumpkin, smoked paprika, thyme (no twigs), parsley (leaves only), cumin and cayenne.
  • Reduce heat to medium-low.
  • Mix for another 2 minutes before adding the vegetable broth. Add more water or broth if desired.
  • Bring the soup to the boil in 10-15 minutes.
  • Don’t forget to stir occasionally.
  • Take a frying pan and fry the mushroom melange golden brown over medium-high heat in 15 minutes.
  • Once done, set aside.
  • Take a hand blender and puree the pumpkin mix into a smooth soup.
  • Reduce heat to medium-low.
  • Add the orange juice and plant based cream.
  • Once your soup is warm, turn off the heat and serve immediately.
  • Serve together with the mushroom melange.

Notes

Any leftovers? Store in an airtight container and pop into the fridge or freezer.

Nutrition

Calories: 266kcalCarbohydrates: 60gProtein: 12gFat: 2gSaturated Fat: 1gSodium: 349mgPotassium: 2381mgFiber: 13gSugar: 27gVitamin A: 35215IUVitamin C: 74mgCalcium: 143mgIron: 5mg
Keyword dinner, easy, gluten free, pumpkin, quick, soup, vegan
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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