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no pumpkin = no problem?

As it is October, the month of the pumpkin, I decided to buy one at the bio shop the other day. It was beautiful, orange and round and I had no idea what to do with it. The truth is I had never cooked fresh pumpkin before. So I had to look for some ideas and out of all the delicious pumpkin recipes in the internet, I decided to make a nice pumpkin soup. The recipes I found were all a bit different, so I made a bold move and made up my own recipe based on the different soups out there (and what I had in the fridge). The soup turned out so good that I want to share this recipe with anyone who is also sitting at home with a pumpkin with no idea where to start 😉

pumpkin 2

pumpkin 1

pumpkin soupFresh Pumpkin Soup

You’ll need: 1 red onion, 2-3 carrots and 1 apple all peeled and chopped. 2-3 gloves of garlic and a piece of ginger finely chopped. 1-2 table spoons of butter, fresh thyme and rosemary, 75-100 cl of vegetable stock, 2 dl of heavy cream, salt and pepper and finally, 1 pumpkin.

First you’ll need to steam the pumpkin to make it softer. Cut the pumpkin in half and then again in smaller pieces. Remove the seeds, peel the pieces and steam them for about 45-50 minutes. Melt the butter in a frying pan, add the onions, carrots and apple and fry them in medium heat until they become a bit soft too (about 8 min). The add the ginger and garlic and cook for another minute or two. Mix in the fresh rosemary and thyme and the pumpkin (which should chopped into smaller pieces). Prepare the vegetable stock in a pot and add the vegetable mix and some salt to it. Bring to boil, stirring quite often, let the soup cook for about 15 minutes. Then use a blender to puree the soup. Mix the cream in and let the soup cook for another 4-5 minutes. Add some fresh pepper at the end. Serve with pumpkin seeds and fresh thyme.

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