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Pumpkin and hemp flour soup

by
Hemp flour
2020-10-08
orijin_recipe_pumpkin-soup

Here’s a perfect recipe to showcase the pumpkin, that squash often forgotten in the savory world. Our hemp flour thickens this soup wonderfully, in addition to improving its protein content.

Recipe author : Noémi Bélair
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portion(s)
servings
Prep Time
1hour
portion(s)
servings
Prep Time
1hour
Ingredients
Ingredients
  • 4cups ofroasted pumpkin(about 2 small pumpkins)
  • 4cups ofroasted potatoes(about 3 large potatoes)
  • 2tablespoons ofoil
  • 1onion,
  • 3 2/3cups ofvegetable broth
  • 2 2/3cups ofcanned coconut milk
  • 1/2cup ofhemp flourORIJIN
  • 2teaspoons ofyellow curry powder
  • saltto your taste
  • pepperto your taste
Instructions
  1. Turn the stove to 400 F. Slice the pumpkin and potatoes roughly. You can leave the skin, filaments and seeds of the pumpkin - it's all easier to remove when cooked. Place everything on a baking sheet with parchment paper. Brush the pieces with oil and sprinkle with salt and pepper to taste. Cook for 40 minutes, turning it halfway through cooking. If you have a pressure cooker, you can cook these same ingredients in 10 minutes at high pressure instead of using the stove.
  2. Remove the flesh from the pumpkin and keep it. The filaments, seeds and skin will be easily removed with a spoon. Be careful not to burn yourself - you may have to wait a few minutes.
  3. In a large saucepan, sauté the onion in oil until tender.
  4. Then add all the other ingredients, stir well, and simmer for 15 minutes.
  5. Finally, spray everything in a blender on high speed for 2 minutes or until you have a smooth texture.
  6. Sprinkle with hemp seeds and enjoy!
Ingredients
Ingredients
  • 4cups ofroasted pumpkin(about 2 small pumpkins)
  • 4cups ofroasted potatoes(about 3 large potatoes)
  • 2tablespoons ofoil
  • 1onion,
  • 3 2/3cups ofvegetable broth
  • 2 2/3cups ofcanned coconut milk
  • 1/2cup ofhemp flourORIJIN
  • 2teaspoons ofyellow curry powder
  • saltto your taste
  • pepperto your taste
Instructions
  1. Turn the stove to 400 F. Slice the pumpkin and potatoes roughly. You can leave the skin, filaments and seeds of the pumpkin - it's all easier to remove when cooked. Place everything on a baking sheet with parchment paper. Brush the pieces with oil and sprinkle with salt and pepper to taste. Cook for 40 minutes, turning it halfway through cooking. If you have a pressure cooker, you can cook these same ingredients in 10 minutes at high pressure instead of using the stove.
  2. Remove the flesh from the pumpkin and keep it. The filaments, seeds and skin will be easily removed with a spoon. Be careful not to burn yourself - you may have to wait a few minutes.
  3. In a large saucepan, sauté the onion in oil until tender.
  4. Then add all the other ingredients, stir well, and simmer for 15 minutes.
  5. Finally, spray everything in a blender on high speed for 2 minutes or until you have a smooth texture.
  6. Sprinkle with hemp seeds and enjoy!
The author
Noémi Bélair

Follow her on www.instagram.com/nem_belair/