Pumpkin Soup
Ahhh October... By now there are plenty of pumpkins and that means I can start making one of my favorite soups again, pumpkin soup! A perfectly thick fall soup with such a beautiful color.
This is a soup that I learned to make at school when I was about 6 years old. Yep, that young. Apparently I was one of the few kids who actually really liked it. Over the years I have adapted the recipe to the soup it is today. And here at our home, we love it!
INGREDIENTS
1,5 kg pumpkin (1 pompoen?)
200 gr carrot
2 onions finely chopped
3 cloves of garlic finely chopped
2 bay leaves
½ tsp cumin powder
1 tbsp parsley
1 tbsp chives
Pepper and salt
Water
Bouillon cube
FOR THE HERBAL CREAM
250 ml soy cream
½ tsp onionpowder
½ tsp garlic powder
1 tsp parsley
2 tbsp balsamic vinegar
GET TO WORK
Saute the onion and garlic over medium heat until the onion is translucent.
Cut the carrot and pumpkin into small pieces, add to the onion and fry for 5 minutes.
Add the bouillon cube, cumin, parsley, chives and bay leaf.
Add the water until the pumpkin is just not completely submerged. Cook on low heat for 20 minutes, until the pumpkin is soft.
While the soup is cooking, mix all the ingredients for the herbal cream.
Remove the bay leaves and puree the soup until smooth.
Stir in half of the cream, spoon a little of the remaining cream in the bowls when serving.
Serving tip: For some added crunch sprinkle some roasted pumpkin seeds on top. For the presentation you can add some fresh parsley to your bowl.
HOW TO STORE
This soup freezes well, so it's ideal for making a large pan and freezing part of it. You can keep it in the fridge for a few days.
That was it for today. Enjoy the soup! For now, good luck with the next steps on your bridge and I wish you all the happiness and an amazing rest of your day.
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