Ingredients
125g. sliced carrots
80g. cubed onions
400-500g. peeled and cubed pumpkin
2 bay leaves
750ml. vegetable stock
Salt to taste
To decorate
Sour cream or yogurt
Cumin powder
The very first time I had pumpkin soup was at my friend’s place. It was the creamiest and smoothest soup I’ve ever had. The colour is vibrant and it tasted amazing too. So, when I thought of reproducing it, I asked for the recipe. It is very straight forward (except for the pumpkin peeling bit!), quick and yummy! If you like soups, it is worth trying it.
Start by peeling and slicing the carrot(s) and onion(s). Then peel and slice the pumpkin… the pumpkins you get here are not too big, so the process of peeling wont take forever! The last time I made the soup, I used a peeler which made the job easier and then used the knife to do the last bits. I have heard that people would roast in in the over then scoop it out, which might sound easier, but in this recipe you place the pumpkin chunks raw. So where were we? Yes, peel the pumpkin then cut it in 2. With a spoon, scoop out the seeds (you can take the seeds and roast them in the oven too and you get roasted pumpkin seeds to use for muesli etc… but that as well is such a job and I tried it once, and was not too successful…) and cut the pumpkin in cubes, not too big, not too small, just medium sized!
Then for the soup, on high heat and with a bit of oil, fry the carrots and onions for 5 minutes until the onions become translucent. I generally add a bit of salt to the carrots and onions. Add the pumpkin cubes and bay leaves and stir a couple of times. Then add the stock. Bring to a boil then simmer to low-to-medium heat and cover. Cook for 30 minutes stirring every now and then. Turn off heat and leave it on the stove for another 15 minutes. Once it’s cooled a bit, remove the bay leaves and mash it all up in the saucepan using a hand mixer. Add salt to taste.
Serve as it is, but we always have this specific soup with a spoon of sour cream or for a healthier version, yogurt and a pinch of cumin. You can always add roasted hazelnuts and almonds too! Yum! Enjoy!
Easy
1 hour
4-5 Servings
Falling in Love with Cooking 