Cooking time 35 min
- 600 g of pumpkin
- 1 celery stalk
- 1 carrot
- 1 red pepper
- 1 sprig of fresh rosemary
- 1 red onion
- 2 pieces of garlic
- 1 liter of vegetable broth (house or 2 cubes dissolved in 1 liter of very hot water)
- 2 tablespoon olive oil
- black pepper (mill)
Nutrition: per serving
- fat6.2 g
- carbs5.6 g
- protein1.6 g
How to prepare squash soup raised recipe
Tested and delicious recipe for squash soup raised recipe. Try it and we guarantee you will enjoy it.
Cut the unpeeled pumpkin into large pieces, and remove the seeds and filaments with a spoon. Cut the peeled carrot and the celery stalk into small pieces. Remove the chilli seeds and chop it finely. Chop garlic and red onion. Loosen the rosemary branch and finely chop the leaves.
1 Heat the olive oil in a saucepan and sauté the red onion, garlic, chilli and rosemary for 5 minutes.
2 Add the celery, carrot and pumpkin pieces and continue cooking for 5 minutes
3 Moisten with broth and let simmer for 20 minutes over low heat and covered.
4 Mix the soup, salt and pepper.