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 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

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.

No additional tips available.

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

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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.

Pumpkin and Avocado Oil Soup

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