Hi!
Cream of Pumpkin Soup in 3 versions
With September here, it’s time for a fall classic – Pumpkin Soup is an absolute must for the season! Rich, creamy, and full of autumn flavors, this soup is perfect for warming up on cooler days. But how about serving it in three different ways? With just a few simple additions, you can reinvent this dish every time. Join me in exploring this delicious pumpkin soup recipe and discover how versatile it can be!
Ingredients:
- 800g frozen pumpkin
- 2 large carrots
- 1 medium potato
- 1 small onion
- 1 teaspoon turmeric
- 2 teaspoons red paprika powder
- 1 teaspoon salt, black pepper
- 2 fresh bay leaves
- 1 teaspoon fresh grated ginger or half a teaspoon ginger powder
- approx. 1 liter vegetable stock / water if necessary +5 tablespoons olive oil
Instructions:
Put the frozen pumpkin, peeled carrot, peeled squash (cut in half), 4-pieces of celeriac, all the spices, ginger and fresh bay leaves in a pot and pour in the broth.
Boil everything together for 1 hour from the moment of boiling, then reduce the heat to medium heat.
Before blending, remove the bay leaves. Then blend and cook for another 10 minutes on low heat.
The cream of pumpkin soup is ready. You can serve it with turkey balls, bacon, boiled peppers or solo.
Enjoy !
