Pumpkin Soup

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 onion
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.