Marco Pierre White’s Pumpkin Soup Recipe
Pumpkin soup is a popular dish during Halloween and Thanksgiving in many countries.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Marco Pierre White’s Pumpkin Soup Recipe
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent.
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Add diced pumpkin to the pot and cook for 5 minutes, stirring occasionally.
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Pour in vegetable stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until pumpkin is tender.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and stir in coconut milk, salt, black pepper, and paprika. Cook for an additional 5 minutes.
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Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
