Summer is fading and even though we might never grow tired of wearing flattery floral dresses, sandals and daisy dukes we are certainly already looking forward to a new pair of booties, a cape and wearing hats. While it is still warm during the day chances are that we throw ourselves in warm leggings, oversize sweaters and woolen socks when we get home in the evenings.
And what suits better to get in the right mood for autumn and cosy evenings on the couch than preparing a homemade meal which is packed with vitamins, minerals and fiber?
When I saw the dark orange little bugger in the vegetable section of our local supermarket I could not resist. Even though I am not kitchen goddess I decided to try making a pumpkin soup.
Pumpkin soup is not only a vegan suitable dish which is low in calories (100 g have ~ 26 kcal) but keeps us healthy with its anti oxidative beta carotin improves our immune system and helps to prevent infection.
To also make this easy peasy pumpkin soup you will need:
1 Hokkaido pumpkin
~ 3 medium sized carrots
~ 3 small potatoes
pumpkin seed oil
- serves 4 -
Start cutting the pumpkin into bits, which approximately have the size of 3 cm. I bought a Hokkaido-pumpkin, and here the peel can be processed as well. Remove the seeds.
The amount of pumkinny little bits depends on the size of your pumpkin.
Now prepare a few carrots, also cut them into bits so that they easily can cook and soften.
Peel the potatoes and cut them into bits as you have already done with your pumpkin and your carrots.
Put them in a bowl together with your pumpkin and the potatoes.
Take your onion, remove the peel and cut it into little pieces.
Now take a big pan to make your soup.
Take some oil and roast your onions.
I took peanut oil as I really like that flavor but you can of course also use olive oil, sun seed oil or other, just as you like.
I used my asparagus pan to make the soup.
Add your vegetable bits.
Cover it well with vegetable stock, let it cook for a few minutes, then let it simmer away for about 30 to 40 minutes. Add salt, pepper and your coconut milk. How much you add depends on how much you like coconut; I do like it, but prefer the pumpkin to be the dominant flavor here, so I added about 200 ml. Also add your orange juice.
Taste and adjust with your spices, I also added a bit of chili to my soup.
Stir from time to time.
When all the vegetables are soft and it turns into a soupy texture you are ready to serve.
Add a little bit of pumpkin seed oil on top of the soup. It looks great and gives a little extra flavor.
If you like add coriander.
You can serve the soup with some baguette.