Pumpkin beet soup

Intro:
I am a big fan of pumpkin soup, I love its creaminess and slight sweetness. This time I combined pumpkin with beetroots that I had in the refrigerator and the result is this amazing red-color soup. It’s easy and pretty quick to make and only requires a few ingredients. Beetroot is thought to be a powerful antioxidant which can reduce the risk of heart disease and other illnesses. It is rich in fiber and also folate, which can boost athletic endurance and support recovery. It is loaded with vitamins and minerals but at the same time it is low in calories and fat. Pumpkin is rich in beta-carotene, vitamin C, vitamin A, iron and folate. All these nutrients can help boost your immunity!

Preparation time: 10 + 5 minutes
Cooking time: 30 minutes (mostly hands-off)
Portions: 4

Ingredients:
a 500 gr piece of pumpkin, peel removed and cut in chunks
2 beetroots, peel removed and cut in chunks
5 cups vegetable stock
2 tbsp Parmesan cheese
1/2 cup coconut milk
salt and pepper to taste


Procedure:
1. Bring vegetable stock to a boil. Scrape down the sides and add olive oil.
2. Add pumpkin and beetroot chunks to the water and boil for about 25 minutes or until soft.
4. Remove from heat and blend with an immersion mixer or add to a large blender and mix (for a thicker consistency you can remove some of the stock before blending).
5. Add coconut milk and parmesan cheese and mix again for a few seconds. Adjust with salt and pepper according to your taste.

Notes:
Leftovers can be stored in the refrigerator for 2-3 days.