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Pumpkin soup with pumpkin oil and seeds!

As autumn colors entice us with their shades, so do autumn fruits with their aromas and rich flavors.



Pumpkin soup

One of the most famous blessings of autumn is the pumpkin and its popularity lasts from the beginning of September until after Halloween, when the pumpkin is the center of all events. Pumpkin soup, in addition to being a warm meal dear to everyone's heart, its variations also stimulated our creativity.


Which is pumpkin soup without pumpkin oil

Fried garlic is an ideal addition for some, cream for others, but a drop of rich pumpkin oil for everyone, which is not only tasty but also suitable for our health.


RECIPE


Ingredients for 2 plates:


  • 2 dcl of water

  • 4 large carrots (ideally yellow and red

  • 1 large pumpkin, zucchini or squash

  • 1 mango purple onion

  • 1 clove of garlic

  • 1 pinch parsley

  • 2 pinches of salt

  • 1 tablespoon olive oil

  • pumpkin oil as desired (we like to add a little more to the plate)


PREPARATION


Cut carrots and pumpkin into pieces and cook in salted water until soft. Meanwhile, sauté the chopped onion and garlic in olive oil. When the carrots and pumpkin are cooked, mix everything together with water and add to the stewed onion and cook a little more on a low heat. When ready, serve in a plate and pour TIQ pumpkin seed oil into the soup.


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