PUMPKIN SOUP

Loubna, a food and health enthusiast, began sharing her delicious and healthy recipes during lockdown. Impressed by our HeroGo page on Instagram and its mission to combat food waste, we collaborated with her to create dishes using unusual ingredients. Together, we aimed to make cooking more accessible and promote sustainability.

This soup is the epitome of perfection, featuring just the right ingredients to create a delicious, comforting, and effortless dish. Whether you're in the mood for a light dinner or simply craving a heartwarming bowl of homemade soup, this recipe is ideal. So savor every spoonful and share the joy with your beloved ones!

Overview:

Prep Time: 15 minutes Cook time: 30 minutes

Serves: 3- 4 person

Ingredient

• 1/2 large pumpkin - cut into cubes

• 1 onion sliced

• 4 garlic cloves

• 1.5 litres (6 cups) of veggies broth or water

• 2 carrots - diced

• 2 medium potatoes - diced

• 4 tbsp olive oil

• 1 tbsp ginger grated

• 1 teaspoon turmeric

• Salt & pepper

• Cinnamon up to taste

• 3/4 glass milk of choice

• 1 orange - juiced

Directions

1. In a large saucepan, heat to a medium heat and toss the pumkin, carrots, potatoes, onion, garlic, ginger & the spices in the olive oil for 10 minutes to bring up the flavors.

2. Add in the veggies stock or the boiled water. Stir to combine and add the lid and reduce the heat to simmer.

3. Simmer for 1/2 to 3/4 an hour or till the vegetables are soft then add the milk and the orange juice.

4. Using a stick blender, blend the soup mixture till it's thick and silckyd vegetable medley as a delicious side dish.(or to your liking)

5. Serve in a large bowl, top with sour cream and sprinkle with your favorite herbes. I used tarragon and pumpkin seeds for extra taste & texture.
   

Tips

Consume the refrigerated soup within 3-4 days for optimal freshness.