What is missing on the blog, and should be found on every kitchen-blog (even if it is a huge cliche) and is a great way to welcome fall: a quick and easy pumpkin soup.
Recipe – Pumpkin Soup
Amount: 2 portions
Prep time: 20 minutes
20 g pumpkin seeds
1 garlic clove
1 piece ginger, aprox 1 cm
1 Tbsp oil
300 g Hokkaido pumpkin
300 g potato
1 cup soup vegetables (for example a mix of carrot, leek, celery, and parsley)
650 ml water
50 ml coconut milk (or for a vegetarian option: Cream)
1 Tbsp soy sauce
1/2 Tsp pepper and cinnamon
Add 20 g pumpkin seeds to a pot and roast them.
Peel 1 onion and cut it into small cubes. Peel 1 garlic clove and 1 piece of ginger, a cube of aprox 1 cm, and cut into small pieces as well.
Once the pumpkin seeds are brown, remove them from the pot. Add 1 Tsp of oil to the pot as well as the onions. Cook until golden brown.
Meanwhile wash 300 g of Hokkaido pumpkin and cut into cubes. Also peel 300 g of potatoes and cut into cubes.
When the onions are golden brown, add the garlic and ginger. Stir. Add the 1 cup of soup vegetables and roast.
Now add 650 ml of water, 50 ml of coconut milk or cream and 1 Tbsp of soy sauce to the pot. Add the pumpkin and potato and let boil for 10 minutes.
Puree to a fine consistency and season with 1/2 Tsp each of pepper and cinnamon to taste.
Serve garnished with the toasted pumpkin seeds.