Pumpkin, sweet potato and carrot soup
Ingredients
For
4
personnes
- 1 potimarron
- 1 sweet potato (large or 2 medium)
- 3 carrots
- 1 vegetable stock cube
- 1 onion
- 3 tbsp olive oil from Nice PDO
- Salt, pepper
Tip
For this pumpkin soup, carrot and sweet potato, we recommend using a Nice olive oil PDO (subtle flavour) for its notes of almond, raw artichoke, broom flowers, ripe apple and dried fruit. You could also use PDO olive oil from Nyons or Languedoc AOC. Another recipe idea: our ‘forgotten vegetables’ soup!
Instructions
- Peel the vegetables, cut them into large cubes and wash them.
Peel and finely chop the onion.
- In a saucepan, fry the onion in 1 tablespoon of Nice olive oil PDO. When the onions are translucent, add the vegetables and fry for 5 minutes.
- Add the vegetable stock cube and water (enough to just cover the vegetables), along with salt and pepper. Cook for 25 to 30 minutes.
- Blend the soup using a hand blender. If it is too thick, add a little water.
- Add 2 tablespoons of olive oil and serve the pumpkin, sweet potato and carrot soup piping hot.
Tip
For this pumpkin soup, carrot and sweet potato, we recommend using a Nice olive oil PDO (subtle flavour) for its notes of almond, raw artichoke, broom flowers, ripe apple and dried fruit. You could also use PDO olive oil from Nyons or Languedoc AOC. Another recipe idea: our ‘forgotten vegetables’ soup!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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