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Pumpkin soup

Pumpkin soup

In the cold evenings of winter is there something better than a hot pumpkin soup? Easy to prepare, yummy, nutritious, healthy and able to fill with color also the snowiest or rainiest grey days. In our version this soup is also antioxidant, digestive and a powerful fat burning recipe thanks to the properties of the spices curry, nutmeg and saffron!


600 g of pumpkin pulp
1 potato
1 shallot
1 liter of vegetable broth
1 teaspoon of curry
A pinch of nutmeg
1/2 teaspoon of saffron
Shaved parmesan cheese (optional)
Cubes of bread croutons
Pumpkin seeds to decorate
Extra virgin olive oil
Sea salt
Black pepper
Peel the potato and cut it into pieces, soak the potato pieces in cold water for 5 minutes and then drain them. Cut into pieces also the pumpkin pulp. Cut into thin slices the shallot and sauté it in a large pot with a tablespoon of extra virgin olive oil and two tablespoons of water.
Add pumpkin and the potato, pour the vegetable broth, except a small ladle, add a little salt and pepper, stir.
Cover the pot and cook for 30 minutes on a moderate heat or until pumpkin and potato will result soft. Remove from the heat and blend the soup with the immersion blender. Bring again on the heat and cook for 5 minutes. Dissolve the curry powder, the nutmeg and the saffron in the ladle of broth you took apart, add to the soup and stir in order to mix all the flavors. Pour the soup in the plates or in a large scooped-out pumpkin for an amazing final effect. Decorate with pumpkin seeds. Serve with cubes of bread croutons and, if you like, also some shaved parmesan cheese that will melt with the warmth of the soup thus giving a delicious creaminess and taste.
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