Butternutsoep of pompoensoep

Pumpkin soup with turmeric and cumin

A simple, spicy pumpkin soup with a lovely warm flavor thanks to turmeric and cumin.
Total Time: 40 minutes
Course: Soup
Cuisine: Flemish
Keyword: butternut, pumpkin
Servings: 8
Calories: 140kcal

Ingredients
 

  • 1 lump butter (or olive oil)
  • 2 onions
  • 1 butternut squash
  • 4 roots
  • 2 l vegetable broth
  • turmeric (to taste (1 tsp))
  • cumin (to taste (1 tsp))
  • 3 leaves laurel
  • 1 sprig thyme
  • Pepper (to taste)
  • Salt (to taste)

Instructions

  • Chop the onion and sauté glazed in a little butter or olive oil
  • Cut the pumpkin and carrots into coarse pieces.
  • Put everything in a large pot and add the vegetable stock.
  • Add turmeric, cumin, pepper and salt. Also add the bay leaf and thyme.
  • Simmer gently for 30 minutes until the vegetables are well cooked.
  • Remove bay leaf and thyme. Use a hand blender to blend the soup until smooth.
  • Taste and season if necessary.

Voedingswaarden

Calories: 140kcal

Tips & variants

  • Finish with a dash of coconut milk for extra creaminess.
  • Add some toasted pumpkin seeds for a crunchy bite.
  • A pinch of cayenne pepper adds a spicy touch.

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