Let’s be honest: It’s impossible to avoid pumpkins during fall. They’re all over place, even to a point where they become an inevitable ingredient of your new favorite coffee. To me, especially this season, it felt like the whole pumpkin issue was “on steroids”… Which is exactly why I decided to take on one of blogger’s all time favorite recipes: The pumpkin soup.
What you’ll need (3-4 servings):
- 1 small pumpkin (preferably the Hokkaido version)
- 2 carrots
- 1/2 onion
- 1 clove of garlic
- Extra virgin olive oil
- Styrian core oil
- 1/2 cup of creme
- 2 vegetable broth cubes
- Roasted pumpkin seeds
- Salt, pepper, nutmeg
- Optional: Whole wheat bread as a side
1. Start off by preparing a classic vegetable broth (don’t use too much water though, as quite a big amount of ingredients will be added later on).
2. Dice the onions, garlic and carrots and start cooking them in a large pan – add a bit of olive oil.
3. Slice and cut your pumpkin and, bit by bit, add it to the pan. After a couple of minutes, start adding tablespoons of water here and then. The goal is getting everything nice and soft.
4. Once the vegetables are thoroughly cooked (and it does take some time), add everything to your vegetable broth, grab your blender and mash it up. Stir well.
5. Add creme, salt, pepper and nutmeg – according to your liking. Turn on low heat and cook for another couple of minutes.
6. Serve hot with a splash of core oil, pumpkin seeds and bread. Enjoy!
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Take care & read you soon – xoxo,