Pumpkin velouté soup (oil and salt-free)
Delicious and easy vegan soup
Ingredients
- 1 medium orange pumpkin
- 1 medium sweet potato
- 1 medium red onion
- ½ tsp. turmeric
- ½ tsp. black pepper
- ½ tsp. sweet paprika
- ½ tsp. smoked paprika
- ½ tsp. curry
- ½ tsp. crushed red pepper
- ½ cinnamon stick
- orange peels optional
- sesame optional
Instructions
- Cut the pumpkin, the potato and the onion into medium pieces. We wash them well and leave the skin on the pumpkin and the sweet potato when they are organic.
- You can keep the pumpkin seeds to dry them, bake them in the oven for a few minutes, and use them for another preparation.
- Put them in a sauce pot, add water to cover your vegetables (not completely but at ¾) and add the spices. Cover and simmer at medium heat for about 30 minutes.
- When ready, remove the cinnamon and let the soup cool so you can mix it in the blender (unless you have a hand blender, so you can mix it directly into the pot). Add half a glass of water in case the ingredients cannot melt in the blender.
- Serve warm in a bowl and garnish with thin orange peels (optional), a little bit of crushed red pepper, sweet paprika and sesame.