Hello Guys,
today I wanted to share my latest recipe with you. As it was rainy and cold, I was in the mood for a bowl of soup. I just used the ingredients that I had, which produced a pumpkin soup. The preparation takes less than an hour, and the soup is a little bit spicy and very creamy. I liked it a lot.
Pumpkin Soup for two People (four tall plates)
Ingredients
- 1/2 Butternut Squash
- 1 Onion
- 1 Garlic Clove
- 1 Potato
- 2 Carrots
- 1 Pepperoni
- 1 Ginger
- 0,5l of Broth
- 3 tbsp. of Coconut Milk
- Pepper, Salt, and Muscat
- Oil (I used olive oil)
You first cut the onion, the pepperoni, the ginger, and the garlic into small pieces. The potato, carrot, and pumpkin have to be cut into cubes. The smaller the cubes, the faster they are finished cooking. I normally cut them into something like 2 cm x 2 cm cubes.
Then you put a little bit of oil in a pan and add the onion. When the onion is transparent, you add the pepperoni. Shortly afterwards you can add the rest of the vegetables. Sweat the vegetables for some minutes while stirring, then add the broth and the coconut milk. I used coconut milk instead of cream so that the soup is light and vegan. Cook the soup for around 20 minutes on medium heat. The soup is ready when you can cut the carrots and potatoes easily with a spoon. At last, you have to smush the soup with a pureeing device. Voilà, the soup is ready to be eaten! The soup goes well with fresh bread, pumpkin seed oil, and pumpkin seeds.
Have fun trying the recipe and bon appetit. 🙂 I am happy about your feedback, as this is a recipe I created on my own.
Love, Eileen
PS: You can keep the seeds, wash them, and then roast them with cinnamon and sugar in a pan. Makes a very tasty snack or dessert.
