Pumpkin and Avocado Oil Soup

⁽¹⁾

A delicious pumpkin and avocado oil soup

1.5 hours Prep: 30 minutes Cook: 1 hours

138 calories per serving view nutrition facts

Olivado

6 servings suggest servings

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Ingredients

1	each	pumpkin	pie sized
3	tablespoons	avocado oil	Olivado Extra Virgin Avocado Oil
1	small	onion	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 leaves

Directions

Remove seeds, skin and cut into cubes.

Peel and cube potatoes.

Heat avocado oil in large saucepan.

Add chopped onion, fennel, potatoes, pumpkin cubes and cover. Cook on gentle heat for 10 minutes, stirring occasionally.

Add tomatoes, two-thirds of stock and seasoning.

Bring to boil, simmer and cover for 45 minutes.

Blend soup in batches in a food processer then through a sieve to make it smooth. Return to pan and add remaining stock.

Bring to boil, then serve with a drizzle of avocado oil, topped with marjoram or thyme for garnish.

Reviews

Delicious and easy to make.
2 months ago by Olivado

-1

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Nutrition Facts

Serving Size 258g

Amount per Serving

Calories 138 27% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 1199mg	50%
Total Carbohydrate 21.0g	7%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 6.0g	12%

Vitamin A	82%		Vitamin C	24%
Calcium	6%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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by Laurie

History - Thyme is a herb of Mediterranean origin and was brought to North America with the first colonialists as a food preservative and medicine....