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Beetroot and Pumpkin Soup serves 4-6

March 24, 2009

Another great recipe from Andrea’s kitchen in 3 Place des Arbres, a vegetarian B&B located in the heart of France (Creuse, Limousin).

1 Large onion diced

1.25 litre veg stock

1 ½ tsp mixed herbs

4 cloves of garlic crushed

2 tsp sweet paprika

½ tsp hot paprika (less or more, up to you)

½ tsp smoked paprika, if you have it

350g cooked beetroot, chopped

500-600g pumpkin/butternut squash chopped (cooked or raw)

2 large carrots, chopped

1 large potato, chopped

1tb olive oil

Salt & pepper

1 tbs white wine vinegar

2 tsp brown sugar

100ml crème fraiche (omit or use a soya alternative for vegans)

Sprinkles of herbs for salad (whatever you have that’s a bit green and tasty so parsley with chives or somesuch)

Heat oil on a medium heat in a large pan, add the onions and soften for about 5 mins, add the garlic for a further minute.

Add veg stock and carrots and potato and pumpkin if raw. Bring to the boil, add herbs, paprika and lots of pepper.

Simmer for about 15 mins, check if veg are cooked with a knife add beetroot.

When veg are all cooked, turn off the heat, add 50ml (a large dollop) of crème fraiche and blend it all until smooth (I use a hand blender but the ‘experts’ seem to think a blender is better.. one more thing to wash up…..)

Taste and adjust the seasoning if necessary, add a little more water if the soup is too thick.

Serve into big bowls and put a blob of crème fraiche (omit or use a soya alternative for vegans) in the middle giving it a little shimmy with a teaspoon so it looks all fancy. Sprinkle a pinch dried herbs for salad and serve with lovely crusty bread.

2 Comments leave one →
  1. barb best permalink
    September 2, 2010 2:55 pm

    wish you would make it printer friendly

    • Humpbuckle permalink
      September 4, 2010 6:49 am

      Hi Barb, you could cut and paste it into a wordprocessor and print it or, alternatively you could buy our book Thanks for reading and I’m glad you want to try the recipes.

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