Beetroot And Pumpkin Soup Recipe

Cooking Directions

• STEP 1.Start by peeling and chopping the beetroots and pumpkin into small cubes.
• STEP 2.In a large pot, heat some olive oil and sauté the onions and garlic until they turn translucent.
• STEP 3.Add the chopped beetroots and pumpkin to the pot and cook for a few minutes.
• STEP 4.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes or until the vegetables are tender.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 6.Season with salt, pepper, and any other desired spices.
• STEP 7.Serve the soup hot, garnished with a dollop of sour cream or yogurt and some fresh herbs.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make the soup creamier, you can add a splash of coconut milk or heavy cream.
• For added flavor, you can roast the beetroots and pumpkin before adding them to the soup.
• If you prefer a chunkier soup, you can reserve some of the chopped vegetables before pureeing.

Storage and Serving

• This beetroot and pumpkin soup can be served as a starter or a light main course.
• Garnish the soup with a dollop of sour cream or yogurt and some fresh herbs like parsley or dill.
• Serve the soup hot with crusty bread or a side salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.