The nip in the air has started a few weeks ago already, but today I can really feel the cold getting into my bones. It is definitely time to get the winter jacket and boots out to keep warm! So, really, it’s time to make soups also. They are an absolute favourite of mine in the cold and seeing that we still have many yummy vegetables from the autumn harvest, this means it’s pumpkin soup time.
Simple pumpkin soup
Dairy-free, gluten-free, nut-free, soy-free, vegan.
If you have never made soup before, let me re-assure you that it does not need to be fancy. Sometimes keeping things simple like in today’s pumpkin soup recipe brings out the flavours at their best! Enjoy!
– 1 Hokkaido pumpkin (~1kg), de-seeded and cut into 1×1 cm cubes (peel before cubing if not organic)
– 1 large onion, finely chopped
– 1 tbsp coconut oil
– 700 mL hot vegetable broth
– Salt and pepper, to taste
– Hand full of pumpkin seeds or cashew cream (or your choice of high quality, organic dairy cream, both optional)
- Melt the coconut oil over medium-high heat, add the onion and fry until translucent. Then add the pumpkin cubes. Fry for another 5-10 minutes, stirring the pumpkin regularly.
- Add the hot vegetable broth to the pan with the pumpkin cubes, bring to a boil and reduce to a simmer for about 25-30 minutes, until the pumpkin is well cooked. Leave to cool slightly.
- In the meantime, heat the pumpkin seeds in a pan over medium heat. Stir regularly until the pumpkin seeds are toasted and start popping. Leave to cool completely.
- Add the content of the pan to a standing blender or blend in the pan with a hand-held blender until you have a smooth soup. Serve the soup with toasted pumpkin seeds or a dollop of cashew/dairy cream.
- Cuddle up in front of a fire and enjoy!