Pumpkin and Avocado Oil Soup Recipe

Name: Pumpkin and Avocado Oil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pumpkin pie sized; 3 tablespoons avocado oil Olivado Extra Virgin Avocado Oil; 1 small onions chopped; 1 each fennel bulb diced; 8 ounces potatoes peeled, diced; 14 ounces tomatoes, canned; 4 cups vegetable stock; 1 x salt; 1 x black pepper; 1 x thyme

Servings: persons

1
Remove seeds, skin and cut into cubes.
2
Peel and cube potatoes.
3
Heat avocado oil in large saucepan.
4
Add chopped onion, fennel, potatoes, pumpkin cubes and cover.
5
Cook on gentle heat for 10 minutes, stirring occasionally.
6
Add tomatoes, two-thirds of stock and seasoning.
7
Bring to boil, simmer and cover for 45 minutes.
8
Blend soup in batches in a food processer then through a sieve to make it smooth.
9
Return to pan and add remaining stock.
10
Bring to boil, then serve with a drizzle of avocado oil, topped with marjoram or thyme for garnish.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 each pumpkin pie sized, 3 tablespoons avocado oil Olivado Extra Virgin Avocado Oil, 1 small onions chopped, 1 each fennel bulb diced, and more.

Yes, Pumpkin and Avocado Oil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin and Avocado Oil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions