Sopa de Zapallo Criolla (Vegan Pumpkin Soup)
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Ingredients
- 900 g pumpkin, peeled and cut into chunks
- 1 onion, finely chopped
- 2 garlic cloves
- 2 carrots, sliced
- 900 ml vegetable stock
- 1 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 130 kcal
- Protein
- 3.9 g
- Carbohydrate
- 20.8 g
- of which sugars
- 11.3 g
- Fat
- 4 g
- of which saturates
- 0.7 g
- Fibre
- 2.9 g
- Salt
- 1.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion and garlic for 5 minutes until softened.
- 2
Add the pumpkin and carrots and stir for 2 minutes, then pour in the vegetable stock.
- 3
Bring to a simmer, cover and cook for 25 minutes, until the vegetables are completely soft.
- 4
Blend with a stick blender until smooth.
- 5
Ladle into bowls and scatter with parsley.
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