This comforting European pumpkin soup is a light and healthy dinner option, made from onions, margarine, vegetable broth and pumpkins. It’s eggs-free and nuts-free – perfect for those with allergies!
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | gluten | lactose | soy |
⏱ 20 mins – easy
🍽 6 servings – 131 kcal per serving
|
Serving
274g |
Fat
9g |
Sat. fat
3g |
Sodium
706mg |
|
Carbs
10g |
Fibers
1g |
Sugars
4g |
Proteins
2g |
INGREDIENTS
- 1 cup onion
- 4 green onions
- ¼ cup margarine
- 2 tsp all-purpose flour
- ½ tsp salt
- An eighth tsp black pepper
- ¼ tsp ground ginger
- 4 cups vegetable broth
- 14 oz pumpkins
- ½ cup light cream
TOOLS
- 1 knife
- 1 saucepan
- 1 serving bowl
- 1 wooden spoon
- 1 hand blender
STEPS
Peel and chop onions. Then, dice green onions.
Heat margarine in a saucepan. Stir in onions, and green onions with a wooden spoon. Cook for 5 minutes, then add all-purpose flour, salt, black pepper, and ground ginger. Cook the mixture for 2 minutes, then add 1 cup of vegetable broth and blend with a hand blender for 2 minutes. Next, stir in 3 more cups of vegetable broth, pumpkins, and light cream for 2 more minutes to get a pumpkin soup.
Serve pumpkin soup in a serving bowl.
It’s ready to be served !
