Perfect Autumn Soup with Pumpkin and Balsamic Vinegar

  • 45
  • 4 servings
  • 170 calories


  • 1 kg nutmeg pumpkin
  • 2 onions
  • 4 tablespoons olive oil
  • 1,6 l vegetable broth
  • 2-3 stalks of flat parsley
  • salt
  • pepper
  • freshly grounded nutmeg
  • 4-5 tablespoons white balsamic vinegar


  1. Peel, core, slice and cube the pumpkin. Peel and cube the onion.
  2. Heat the olive oil in a pan and sauté the pumpkin and the onion. Add the broth, bring to boil and let simmer for ca. 20 minutes.
  3. Wash and dry the parsley and cut in fine strips.
  4. Purée the soup and season to taste with salt, peppar, nutmeg and vinegar.
  5. Serve in a bowl and garnish with parsley.

Serve with bread.

2 g protein, 10 g fat, 2 g carbs


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