Here’s a simple and delicious Pumpkin Soup recipe that captures the essence of autumn. It’s cosy, flavourful, and easy to prepare!
Servings: 4
Preparation time: 5 minutes
Cooking/Roasting time: 20 minutes
INGREDIENTS
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2 tbsp olive oil
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1 onion, finely chopped
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2 garlic cloves, minced
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1 carrot, diced
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200g frozen mixed vegetables (peas, carrots, and corn)
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200g broad beans (ful) (fresh or frozen)
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100g small pasta (like orzo or couscous)
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1 liter vegetable stock
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1 can (400g) chopped tomatoes
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Salt and pepper, to taste
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Optional: Fresh parsley, chopped (for garnish)
INSTRUCTIONS
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Heat the Oil
In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until soft.
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Add Vegetables
Stir in the carrot, frozen vegetables, and broad beans. Cook for another 2 minutes.
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Add Stock and Tomatoes
Pour in the vegetable stock and the can of chopped tomatoes. Stir well and bring to a boil.
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Add Pasta
Add the pasta to the boiling soup. Reduce the heat to low and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
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Season and Serve
