This soup is versatile and changes according to the orange-colored vegetables in your kitchen. If you have a large piece of pumpkin or a butternut squash, the flavor of the soup will be dominated by the pumpkin/squash. Larger amounts of carrots or sweet potatoes will also change the flavor. I prefer to have a balanced amount of orange vegetables so that their flavors mix and don’t dominate. The zucchini doesn’t affect the color, but adds slightly different nutrition and lessens the dominance of the other vegetables. In many creamy soup recipes, dairy thickeners are used. In this recipe, white potatoes add the creaminess and additional nutritional value.
The soup will be pureed, so you don’t need to chop the vegetables into tiny pieces (unless you want the soup to cook more quickly).
3 Tbsp olive oil or other vegetable oil
1 large onion, chopped
3-4 medium carrots, chopped
1 medium/large piece of pumpkin or a butternut squash, chopped
1 large sweet potato, chopped
3 medium garlic cloves, chopped
2 medium zucchini, chopped
2 medium white potatoes, chopped
8 cups water (or more, depending on the amount of vegetables and if you want the soup to be thinner)
3 tsp natural bouillon powder
2 tsp salt
1/2 tsp white pepper
1/4 tsp nutmeg
Additional salt and pepper to taste
- In a large pot, heat the olive oil and sauté the chopped onion until starting to soften.
- Add the rest of the chopped vegetables (except the white potatoes) and sauté for 5 minutes.
- Add the water and white potatoes.
- Bring the soup to a boil, then add the bouillon, salt, and pepper.
- Lower the heat, cover, and cook for 45 minutes.
- Stir in the nutmeg.
- Remove from heat, then puree. Taste and correct the seasonings. if needed.