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Pumpkin Carrot Soup with Potato & Beetroot Topping
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½ Red kuri squash pumpkin
2 cloves garlic
pumpkin seeds (use only half the jar)
Vegetables & Fruits
For the soup
Heat up 2 tablespoons of olive oil in a large saucepan on medium heat
Chop the onion and garlic. Add to the pan. Stir occasionally to prevent burning.
Chop ½ red kuri squash pumpkin (or more if you like!) into roughly 2 cm sized cubes and add to the pan. Peel the carrots and cut into 1 cm sized pieces and add to the pan.
Add roughly 500ML of water to the pan, until the vegetables are fully covered. Add two to three teaspoons of Happie bouillon from the jar and close the lid to get the water to a boil.
Peel the orange, cut into small pieces, and add to the soup and let it all cook for at least 15 minutes at medium high heat. While you wait you start with the fried potatoes and beetroot (see below).
Blend the soup to a smooth consistency with a (hand) blender Add additional water to make it thinner if desired.
Serve the Happie soup with the pumpkin seeds (note: only half the jar), the potato & beetroot topping, and a bit of olive oil if you like it. Enjoy!
For the fried potatoes & beetroot
Chop the potatoes and beetroot into roughly 1-2cm sized pieces (or wedges). Take a frying pan (or if you prefer to use the oven, this works as well).
Add 2 tablespoons of oil to the pan and fry the potatoes and beetroot for about 10-15min until golden and crunchy.
Do not forget to rate the recipe to let us know your preferred ones!
- The word 'pumpkin' comes from the Greek word, pepon, which means a “large melon.”
- Evidence shows that soups date back from 6000BC even!
- Carrots can be left in the ground during the entire winter.