Pumpkin Soup

Ahhh October... By now there are plenty of pumpkins and that means I can start making one of my favorite soups again, pumpkin soup! A perfectly thick fall soup with such a beautiful color.

This is a soup that I learned to make at school when I was about 6 years old. Yep, that young. Apparently I was one of the few kids who actually really liked it. Over the years I have adapted the recipe to the soup it is today. And here at our home, we love it!

INGREDIENTS

1,5 kg pumpkin (1 pompoen?)

200 gr carrot

The big ones

2 onions finely chopped

Or 1 onion and 1 leek

3 cloves of garlic finely chopped

Or pressed

2 bay leaves

½ tsp cumin powder

1 tbsp parsley

Dried, but fresh is also fine, just use a little more.

1 tbsp chives

Dried, but fresh is also fine, just use a little more.

Pepper and salt

More or less to taste

Water

Boiling

Bouillon cube

I prefer vegetable bouillon

FOR THE HERBAL CREAM

250 ml soy cream

Or other plant based cooking cream of your choice.

½ tsp onionpowder

½ tsp garlic powder

1 tsp parsley

Dried, but fresh is also fine, just use a little more.

2 tbsp balsamic vinegar

Or apple cider vinegar

GET TO WORK

1. Saute the onion and garlic over medium heat until the onion is translucent.

2. Cut the carrot and pumpkin into small pieces, add to the onion and fry for 5 minutes.

3. Add the bouillon cube, cumin, parsley, chives and bay leaf.

4. Add the water until the pumpkin is just not completely submerged. Cook on low heat for 20 minutes, until the pumpkin is soft.

5. While the soup is cooking, mix all the ingredients for the herbal cream.

6. Remove the bay leaves and puree the soup until smooth.

7. Stir in half of the cream, spoon a little of the remaining cream in the bowls when serving.

Serving tip: For some added crunch sprinkle some roasted pumpkin seeds on top. For the presentation you can add some fresh parsley to your bowl.

HOW TO STORE

This soup freezes well, so it's ideal for making a large pan and freezing part of it. You can keep it in the fridge for a few days.

That was it for today. Enjoy the soup! For now, good luck with the next steps on your bridge and I wish you all the happiness and an amazing rest of your day.

❤ Eva

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