Pumpkin soup, so delicious you could lie down in it!
, by Irene Kirchhoff , 1 min reading time
Autumn is soup season. Misty November is the perfect time for hot, vibrant, delicious soups. Why not try this quick and easy, delicious pumpkin soup.
They're everywhere again along the roadside: Stalls offering pumpkins of all sizes, shapes, and colors. On foggy days, I especially love these stalls because the bright orange of the pumpkins is a real ray of sunshine.
Sometimes I stop and buy one of these cheerful darlings. This time, I made a soup from it that also brightens up my gray days.
And here's how:
Wash and dice your Hokkaido pumpkin. Then peel 3 onions and 3 cloves of garlic. Remove the germ from the garlic cloves. Then dice them too. Now grab 3 carrots, wash them, and cut them into slices. Peeling is not necessary, just trim the ends a little.
Sauté the diced vegetables in a good oil until lightly browned. A few pieces can get deeply browned for flavor. Just a few! Brown, not black ;-)
While the vegetables are simmering in your pot, take a good piece of ginger, peel it, and cut it into large pieces. At the same time, heat about 1.5 liters of water in the kettle.
Deglaze the diced vegetables with the boiling water, add the ginger, and let it all cook until soft. Season with vegetable broth, marjoram, coarse pepper, and salt. That's all it needs, because we want to experience the taste of the vegetables.
When everything is soft, purée it. Done. Serve on a plate or in a bowl and decorate with a little pumpkin seed oil and vegan cream. Enjoy and tell me how it turned out!
Ingredients:
1 small pumpkin
3 onions
3 cloves of garlic
3 carrots
2 ginger fingers
1.5l vegetable broth
Marjoram
Pepper
Salt
Pumpkin seed oil
Vegan cream
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