Empty My Fridge
COZY Pumpkin and Potato Soup | Quick & EASY Heartwarming Recipe
Ingredients
- Extra virgin olive oil2 tbsp
- Onion1
- Garlic4 cloves
- Carrot2
- Potato2
- Paprika · smoked½ tsp
- Thyme · dried½ tsp
- Pumpkin1 can
- Vegetable broth2 cups
- Lemon2 tsp
- Salt
- Black pepper
- Greek yoghurt
- Pumpkin seed · toasted
Instructions
- Cut the potatoes into bite-size pieces, roughly chop the onion, carrots (peeled) and garlic.
- Heat the olive oil in a stockpot over medium heat.
- After a couple of minutes, add the onion, carrot and garlic and stir constantly. When the onion is translucent after 3 to 4 minutes, add the paprika and thyme and stir quickly.
- Add the potatoes and pumpkin puree, season with sea salt and black pepper and stir. Then add the broth and raise the heat to high.
- Once it boils, cover the pot and lower to medium-low heat.
- Cook 15 to 20 minutes, until the potatoes are just cooked through; test by piercing them with a toothpick. Remove from the heat.
- Stir in the lemon juice, then blend with a hand blender until smooth and creamy. If the soup is too thick, add more broth.
- Pour into shallow bowls and serve with a dollop of Greek yogurt and toasted pumpkin seeds.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
GarlicOnionLemonCarrotPotatoYoghurtGreek yoghurtPumpkin
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.