Fall Soup
Fall is definitely one of my favorite seasons here in Boston. I was inspired by the beautiful fall colors and made this comforting fall soup, or as we call it in Hebrew - MARAK KATOM. So delicious and easy to prepare!
60 minutes
Serves 6
easy
Instructions
- 1.In a large pot, add all the vegetables, oil, and seasoning.
- 2.On the stove on high heat, sauté and stir the veggies and the spices for 2 minutes.
- 3.Pour the boiling water to cover the veggies.
- 4.Cover with a lid and cook for 40-45 minutes on medium heat until the veggies are soft.
- 5.Using an immersion blender, blend the soup to a smooth consistency.
- 6.Serve with pumpkin seeds on top.
Ingredients
- •1 butternut squash, peeled and cut to chunks
- •2 large sweet potatoes, peeled and cut to cubes
- •2 potatoes, peeled and cut to cubes
- •1 large sweet onion, roughly chopped
- •2 garlic cloves
- •4 carrots, peeled and cut to quarters
- •1 teaspoon of salt
- •1/2 teaspoon of black pepper
- •1 teaspoon of garlic powder
- •1/2 teaspoon of paprika
- •1/2 teaspoon of ground cumin
- •3/4 teaspoon of cinnamon
- •1 tablespoon of honey
- •4 tablespoons of olive oil
- •Handful of pumpkin seeds, to garnish
Instructions
- 1.In a large pot, add all the vegetables, oil, and seasoning.
- 2.On the stove on high heat, sauté and stir the veggies and the spices for 2 minutes.
- 3.Pour the boiling water to cover the veggies.
- 4.Cover with a lid and cook for 40-45 minutes on medium heat until the veggies are soft.
- 5.Using an immersion blender, blend the soup to a smooth consistency.
- 6.Serve with pumpkin seeds on top.
