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Pumpkin and Avocado Oil Soup
A delicious Pumpkin Soup made with Avocado Oil. |
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1 medium-sized pumpkin
3 tbsp Olivado Extra Virgin Avocado Oil
1 small onion, chopped
Fennel
8 oz (225g) potatoes, diced
14 oz (400g) can chopped tomatoes
4 cups (1-litre) vegetable stock
Salt and pepper
Marjoram or thyme leaves (garnish
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Remove seeds, skin and cut into cubes.
Peel and cube potatoes.
Heat avocado oil in large saucepan.
Add chopped onion, fennel, potatoes, pumpkin cubes and cover.
Cook on gentle heat for 10 minutes, stirring occasionally.
Add tomatoes, two-thirds of stock and seasoning.
Bring to boil, simmer and cover for 45 minutes.
Liquidise soup, sieve, return to pan and add remaining stock.
Bring to boil, then serve with a drizzle of Olivado Avocado Zest or Extra Virgin Avocado Oil, topped with marjoram or thyme as garnish.
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Preparation Time: 30 |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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Olivado New Zealand
New Zealand |
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| This recipe has been viewed 2644 times. |
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