Bicolor Soup Pumpkin Radish Tops Recipe

I just whipped up this bicolor pumpkin radish soup and i’m kinda blown away at how its sweet pumpkin and earthy radish tops come together to create that warm, cozy vibe that totally makes even the roughest days a bit better.

I love experimenting with this Bicolor Soup Pumpkin Radish Tops recipe. I enjoy using nutrient rich sugar pumpkin, yellow onion, garlic and carrots along with radish tops.

I think the vegetable broth with olive oil and thyme adds essential vitamins, while the optional heavy cream gives a nice creamyness to the dish.

Ingredients

• Sugar Pumpkin: Rich in fibre and vitamins, it gives natural sweetness and a vibrant look.
• Yellow Onion: Adds robust flavor and a healthy dose of antioxidants that boost the taste.
• Radish Tops: They brings a slightly peppery note plus extra vitamins making the dish more lively.
• Heavy Cream: Optional but it make the soup creamy and smooth while enhancing richness.
• Carrots: Crunchy and sweet, they add body, fibre and natural sugars to the mix.

Ingredient Quantities

• 1 small sugar pumpkin (about 1 kg), peeled, seeded and cut into cubes
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• A handful of radish tops (from about 1 bunch radishes), roughly torn
• 4 cups vegetable broth (or water with 2 vegetable bouillon cubes)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or more to taste
• Freshly ground black pepper, to taste
• 1/2 cup heavy cream (optional, but it adds a nice creamyness)

How to Make this

1. Heat a large pot over medium heat and add the olive oil.

2. Toss in the roughly chopped yellow onion and minced garlic and cook until they start to soften, about 3 minutes.

3. Mix in the sugar pumpkin cubes and chopped carrots, stirring them well with the onions and garlic.

4. Sprinkle the dried thyme and salt (and a bit of pepper) over the veggies while stirring.

5. Pour in the vegetable broth (if youre using bouillon, dissolve the cubes in water first) and bring the mixture to a simmer.

6. Let the soup simmer for about 20-25 minutes until the pumpkin and carrots are tender.

7. Stir in the torn radish tops during the last 5 minutes of cooking so they wilt and add flavor.

8. If you want a creamier soup, slowly add the heavy cream just before you turn off the heat.

9. Taste the soup and adjust the salt and pepper to your liking.

10. Turn off the heat and serve hot, enjoying your comforting bowl of bicolor pumpkin radish soup.

Equipment Needed

1. Large pot
2. Stove or other heat source
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Measuring spoons and a cup
7. Ladle for serving

FAQ

• Q: Can I use a different type of pumpkin if I dont have a sugar pumpkin?
  A: Sure, you can use a butternut squash or any other squash that has a similar texture once its cooked.
• Q: Is this recipe suitable for vegans?
  A: Definitely, just leave out the heavy cream or swap it with a non-dairy alternative like coconut cream or almond cream.
• Q: Can I substitute the radish tops if I dont have them?
  A: You can try using other leafy greens like spinach or kale, though the flavor will be slightly different.
• Q: How long does it take to cook this soup?
  A: It usually takes about 25 to 30 minutes for the vegetables to get nice and tender.
• Q: Do I need to adjust the salt if im using store bought broth?
  A: Yeah, since some broths are pretty salty, its a good idea to taste and adjust the seasonings as you go along.

Bicolor Soup Pumpkin Radish Tops Recipe Substitutions and Variations

• If you cant find sugar pumpkin, try using butternut squash or acorn squash instead
• Instead of yellow onion, you could swap it for a red onion or some shallots
• If vegetable broth isn’t available, you can use chicken broth or simply water with a couple of bouillon cubes
• Not a big fan of radish tops? A few handfuls of spinach or kale stems make a nice change
• For heavy cream, you might go for coconut cream or even half and half if you want a lighter version

Pro Tips

1. Try roasting the pumpkin and carrots in the oven first for about 15-20 mins before tossing them in the pot so they get all caramelized and develop a deeper flavor. It totally ups the taste game.
2. Make sure to really sweat the onion and garlic slowly in the olive oil until they’re soft and just beginning to brow – if you rush this step the whole soup can miss that rich, yummy base flavor.
3. If you have extra radish tops, don’t be shy – toss a few in right at the end to keep a bit of that peppery crunch and bright color, but be careful not to overcook them or they lose their punch.
4. When you add the heavy cream, do it slowly while stirring constantly. This helps keep the cream from curdling and makes sure the soup stays smooth and creamy.