Beetroot And Pumpkin Soup Recipe

Recipe By Slurrp

Beetroot and pumpkin soup is a vibrant and nutritious dish that combines the earthy sweetness of beetroots with the creamy texture of pumpkin. This soup is packed with antioxidants and vitamins, making it a healthy choice for a comforting meal. The beetroots add a beautiful deep red color to the soup, while the pumpkin adds a subtle sweetness. This soup is perfect for chilly evenings and can be enjoyed as a starter or a light main course.

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45minstotal
45m.total
Beetroot And Pumpkin Soup
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Ingredients for Beetroot And Pumpkin Soup Recipe

  • 1 Medium Beetroots, Peeled And Chopped
  • 1/2 Small Pumpkin, Peeled, Seeded, And Chopped
  • 1/2 Onion, Diced
  • 1 cloves Cloves Of Garlic, Minced
  • 2 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • as required Optional: Coconut Milk Or Heavy Cream For Creaminess
  • as needed Optional Garnish: Sour Cream Or Yogurt, Fresh Herbs

Directions: Beetroot And Pumpkin Soup Recipe

Cooking Directions

  • STEP 1.Start by peeling and chopping the beetroots and pumpkin into small cubes.
  • STEP 2.In a large pot, heat some olive oil and sauté the onions and garlic until they turn translucent.
  • STEP 3.Add the chopped beetroots and pumpkin to the pot and cook for a few minutes.
  • STEP 4.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes or until the vegetables are tender.
  • STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 6.Season with salt, pepper, and any other desired spices.
  • STEP 7.Serve the soup hot, garnished with a dollop of sour cream or yogurt and some fresh herbs.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To make the soup creamier, you can add a splash of coconut milk or heavy cream.
  • For added flavor, you can roast the beetroots and pumpkin before adding them to the soup.
  • If you prefer a chunkier soup, you can reserve some of the chopped vegetables before pureeing.

Storage and Serving

  • This beetroot and pumpkin soup can be served as a starter or a light main course.
  • Garnish the soup with a dollop of sour cream or yogurt and some fresh herbs like parsley or dill.
  • Serve the soup hot with crusty bread or a side salad for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
196
calories per serving
4 g Fat4 g Protein49 g Carbs35 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    4g
  • Carbs
    49g
  • Fiber
    35g

MacroNutrients

  • Carbs
    49g
  • Protein
    4g
  • Fiber
    35g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    593mg
  • Iron
    7mg
  • Vitamin A
    527mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    49mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    90mg
  • Manganese
    10mg
  • Phosphorus
    66mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp