in Soup Recipes

Beetroot and pumpkin soup

updated

Spread the love

Ingredients for 4 servings:

  • 500 g beetroot, cooked
  • 500 g Hokkaido pumpkin(s)
  • 2 onions
  • 1 apple
  • 1 tsp ginger root, freshly grated
  • 1 liter vegetable broth
  • 80 g butter
  • 2 tbsp double cream cheese
  • 1 tbsp lemon juice
  • salt and pepper
  • Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simply

Dice the onions, pumpkin, beetroot, and apple. Melt the butter in a saucepan and sauté the onions. Add the pumpkin and sauté for 2-3 minutes. Add the apple and beetroot and sauté for another 2 minutes. Deglaze everything with vegetable stock. Simmer the soup for about 15-20 minutes over medium heat. Purée everything. Stir in the cream cheese and season to taste with salt, pepper, sugar, and lemon juice.

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.

Vegan mushroom ragout with spelt spaetzle and soy strips

Broccoli salad with peanuts and grapes