Recipes
Creamy Pumpkin Courgette Soup

Creamy Pumpkin Courgette Soup | Recipe

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Creamy Pumpkin Courgette Soup | Recipe

Name: Creamy Pumpkin Courgette Soup
Cook time: 45 min
Yield: 4 Personen
Ingredients: 2 tbsp olive oil; 1 onion, finely diced; 2 cloves garlic, finely chopped; 500 g pumpkin, diced (Hokkaido); 2 courgettes, diced; 1 l vegetable stock; 1 tin coconut milk; salt, pepper, to taste; 4 tsp JS Vegetable Allrounder; Optional fresh parsley or coriander

Nils – Head Chef

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Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

4 tsp

Vegetable Allrounder
Add a dash of delight to your veggies £4.99 £66.53/kg incl. 0% tax, excl. shipping
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2 tbsp

olive oil
1

onion, finely diced
2 cloves

garlic, finely chopped
500 g

pumpkin, diced (Hokkaido)
2

courgettes, diced
1 l

vegetable stock
1 tin

coconut milk
salt, pepper, to taste
Optional

fresh parsley or coriander

Method

Heat the olive oil in a large pot and sauté the onion and garlic until translucent.

Add the pumpkin and courgette cubes and sauté for about 5 minutes until lightly browned. Sprinkle the Vegetable Allrounder over the vegetables and mix well.

Add the vegetable stock and bring to the boil. Reduce the heat and simmer the soup for 15–20 minutes until the vegetables are soft.

Remove the soup from the heat and puree finely with a hand blender until a creamy consistency is reached.

Add the coconut milk to the soup and stir well. Return the soup to the hob and warm through over a low heat. Season the soup with salt and pepper.

Divide the pumpkin and courgette soup between soup bowls and garnish with fresh parsley or coriander if desired.

Nutritional information: (Per person)

Calories
129 kcal

Carbohydrates
9.5 g

Protein
3.6 g

Fat
8.4 g

Method

Heat the olive oil in a large pot and sauté the onion and garlic until translucent.

Add the pumpkin and courgette cubes and sauté for about 5 minutes until lightly browned. Sprinkle the Vegetable Allrounder over the vegetables and mix well.

Add the vegetable stock and bring to the boil. Reduce the heat and simmer the soup for 15–20 minutes until the vegetables are soft.

Remove the soup from the heat and puree finely with a hand blender until a creamy consistency is reached.

Add the coconut milk to the soup and stir well. Return the soup to the hob and warm through over a low heat. Season the soup with salt and pepper.

Divide the pumpkin and courgette soup between soup bowls and garnish with fresh parsley or coriander if desired.

Nutritional information: (Per person)

Calories
129 kcal

Carbohydrates
9.5 g

Protein
3.6 g

Fat
8.4 g

Pumpkin courgette soup

What’s better than a warming pumpkin soup on a rainy autumn day? This pumpkin soup recipe is a variation on the classic pumpkin soup, but gets an exciting twist with courgette and our Vegetable Allrounder – check it out!

Soup recipes

To help you get through the cold season, we’ve put together a collection of recipes with all kinds of delicious soups for you. Here, you’ll find comforting leek and potato soup, chestnut soup, classic lentil stew and much, much more!

Ingredients

Persons

4 tsp

Vegetable Allrounder
Add a dash of delight to your veggies £4.99 £66.53/kg incl. 0% tax, excl. shipping
Discover more products
2 tbsp

olive oil
1

onion, finely diced
2 cloves

garlic, finely chopped
500 g

pumpkin, diced (Hokkaido)
2

courgettes, diced
1 l

vegetable stock
1 tin

coconut milk
salt, pepper, to taste
Optional

fresh parsley or coriander

Recipe

Creamy Pumpkin Courgette Soup | Recipe

Ingredients

Method

Pumpkin courgette soup

Soup recipes

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