Protein-Packed Pumpkin Velouté Soup
Ingredients
- 800-900 ml water
- 100 gr yellow split peas
- 1 small orange pumpkin
- 1 medium carrot
- 1 medium red onion
- 2 bay leaves
- 3 cloves of garlic
- ½ tsp. turmeric
- ½ tsp. black pepper
- 1 tsp. sweet paprika
- 1 tsp. smoked paprika
- 2 tbsp. olive oil
- salt
Instructions
- Cut the pumpkin, the carrot and the onion into medium pieces. We wash them well and leave the skin on the pumpkin when it’s organic.You can keep the pumpkin seeds to dry them on parchment paper, bake them in the oven for a few minutes, and use them for another preparation.
- Put all the ingredients (apart from the salt and the olive oil) in a sauce pot and add water to cover your vegetables (not completely but at ¾). For our pot, it was about 850gr of water. You can start with 700gr and then add more, towards the end so it doesn’t burn.
- Cover and simmer at medium heat for about 30 minutes. Add salt, towards the end.
- When ready, remove the bay leaves and let the soup cool so you can mix it in the blender with the olive oil (unless you have a hand blender, so you can mix it directly into the pot). Add a bit of water in case the ingredients cannot melt in the blender.
- Serve warm in a bowl and sprinkle smoked paprika (optional).