in Soup Recipes

Autumn lantern soup

updated

Spread the love

Ingredients for 4 servings:

  • 1 tsp olive oil
  • 1 large onion(s), chopped
  • 2 cloves garlic, crushed
  • 700 g pumpkin flesh, diced
  • 450 g sweet potatoes or potatoes, peeled and diced
  • 1 tsp herbs, mixed, dried
  • 4 leaves of sage, preferably fresh
  • 1 ½ liters vegetable broth
  • 400 g kidney beans or butter beans
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

warms you up nicely, especially on cold, unpleasant autumn days.

Heat the oil in a large pot, sauté the onions and garlic for 10 minutes until translucent. Add the pumpkin flesh, potatoes, and herbs and sauté for 5 minutes. Add the vegetable stock and bring to a boil, then simmer for 30 minutes. Finally, add the beans, cook for another 5 minutes, and then season to taste. Serve with crusty bread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Kettle goulash with red wine

Beetroot in orange sauce with fried layered cheese or tofu