1 h<\/p>\n
Easy<\/p>\n
40 kcal<\/p>\n
This is a top-notch creamy vegetable soup recipe \u2014 simple to make and perfect for chilly autumn and winter meals. Made with potatoes, carrots, leek, and pumpkin, this homemade soup is both flavorful and comforting. Seasoned with bay leaf and whole cloves, it\u2019s best served piping hot for the family. Read more<\/p>\n
Serves 6<\/p>\n
– Potatoes: 4
\n– Carrots: 2
\n– Turnip: 1
\n– Leek: 1
\n– Pumpkin: 1\/2 (about 0.5 kg)
\n– Onion: 1
\n– Whole cloves: 2
\n– Bay leaves: a handful
\n– Dehydrated chicken bouillon cube: 1
\n– Olive oil: a drizzle<\/p>\n
Total time: 2 h
\nPrep: 1 h
\nCook: 1 h<\/p>\n
\nPeel and clean the pumpkin. Peel the onion and cut it into small pieces. If there\u2019s any tough rind or skin, trim that away and dice it as well.<\/p>\n
\nIn a heavy pot or Dutch oven, saut\u00e9 the onion and any trimmed rind with the spices and a splash of olive oil until softened and fragrant.<\/p>\n
\nPeel the potatoes, carrots, and turnip. Quarter the vegetables and give them a rinse to remove any dirt.<\/p>\n
\nCut the quartered vegetables into smaller, even pieces. Add them to the pot and lightly brown them for a few minutes, then cover with water and stir in the bouillon cube. Add the bay leaves and whole cloves, bring to a simmer, and cook until the vegetables are tender.<\/p>\n
\nWhen the vegetables are fully cooked, remove the bay leaves and cloves, then puree the mixture with an immersion blender or in batches in a countertop blender until smooth and creamy. Adjust seasoning to taste and serve hot.<\/p>\n\n\n