Pumpkin soup

Name: Pumpkin soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 250 g Carrots; 1 glass Pumpkin sweet-sour pickled (720); 1-2 TABLESPOONS Butter or margarine; 800 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Orange juice; 2 TABLESPOONS Sunflower seeds; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
250 g Carrots
1 glass Pumpkin sweet-sour pickled (720)
1-2 TABLESPOONS Butter or margarine
800 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Orange juice
2 TABLESPOONS Sunflower seeds
7-10 Tbsp Parsley

Directions

1
Peel and finely chop the onion. Peel, wash and slice the carrots. Drain pumpkin. Heat the fat. Steam onion and carrots for about 5 minutes.
2
Add vegetable stock and pumpkin, simmer for 5 minutes. Puree with a chopping stick, leaving some of the vegetables chunky. Season to taste with salt, pepper and orange juice. Roast sunflower seeds in a pan without fat while turning and sprinkle over them. Serve garnished with parsley