Good evening dear readers! First of all – THANK YOU!!! so much for all of your amazing comments on my last post. I’m overwhelmed with such a positive response that I can’t wait to show you my new photos from the photo shoot which I had this morning. I’ve been working on editing them, so that’s why today’s post is coming bit late, but better late than never! 🙂 Can you believe that there’re only 3 days left of this massive Blogtober month!? It’s been so much fun from my side, I hope that you’ve enjoyed it as well!
One of favourite things every Fall, except layers, cozy evenings with scented candles and long walks in parks with tons of leaves on the ground, are -> PUMPKINS! I’m a junkie for pumpkin soups and I even turned my husband into a huge pumpkin lover ( he used to hate it ). Here’s a recipe for a very simple, but super comforting and perfect pumpkin soup! Enjoy!
What you’ll need:
*1 medium hokkaido or butternut squash pumpkin *veggie stock ( or chicken stock ) *coconut oil *2 banana shallots *2 cloves of garlic *cumin *ginger ( fresh or ground ) *cooking cream *salt
First, wash your pumpkin and then slice it in half. Take away all the seeds and some extra pumpkin “meat” that comes off with them. Then dice your pumpkin into small cubes and set aside. In a smaller pot, heat up the veggie stock ( about 1L/ 4 cups ) and when it starts to boil take it away from the stove. Then, warm up a bit bigger pot a little on the stove and add some coconut oil ( measurement according to your preferences ). Add chopped up banana shallots and garlic, stir. In a minute add the pumpkin and stir some more, then add the veggie stock and lower the temperature a little bit. Let it simmer for 10 minutes and then add teaspoon of cumin and half a teaspoon of ginger. Let it simmer for another 10 minutes and then add 2 pinches of salt. After another 10 minutes, take away your soup from the stove, blend everything with an immersion blender and return to the stove. Add 150-200 dl (2/3 – 3/4 cup) of cooking cream, stir for a minute and take away your soup from the stove. Let it “sit” a little bit before serving it. Serve with some rye bread croutons or bread sticks on the top.