fbpx

Print Options:

Autumn Vegan Soup in Pumpkin

Yields1 ServingPrep Time1 day 21 hrsCook Time1 day 21 hrsTotal Time3 days 18 hrs

Ingredients
 2 Pumpkins
 6 Carrots
 2 Onions
 2 Vegetable stock cubes
 Water
 4 tbsp Olive oil
 17 fl oz Liquid cream
 50 g County
 338 fl oz Milk
 Salt
 1 pinch Pumpkin seeds
 Pepper
How To Prepare
1

Take one of the pumpkins as a container. Wash it, cut the cap and then remove with a spoon all the seeds inside.

2

Place the pumpkin and cap in an ovenproof dish. Bake it for about 45 minutes at 180°C rotating heat.

3

While the pumpkin is cooking in the oven, wash and peel all the other vegetables (pumpkin, onions and carrots). Cut them coarsely.

4

In a stewpan, heat the olive oil. Once it is hot, put all the cut vegetables in it, add salt and pepper. Fry them for about ten minutes, stirring regularly.

5

In another stewpan, prepare the broth: fill the stewpan with about 2.5L of water. Heat the water and add 2 vegetable stock cubes.

6

Moisten the vegetables (still firm) with the vegetable stock. Leave the vegetables to cook for about 30 minutes. These are cooked if you have no difficulty in pushing a knife blade into them.

7

Don't forget to check the cooking of the pumpkin in the oven from time to time.

8

Once the vegetables are cooked, blend everything with a hand blender and adjust the seasoning. Add the milk and cream.

9

Just before serving, place the whole pumpkin on the plate. Fill it with vegetable soup. Then add pepper, pumpkin seeds, and a little grated Comté cheese. Enjoy!