I think this is what we all need this time of the year – hot, pleasantly spicy, comforting and delicious one-pot pumpkin soup, that is ready in just 20 minutes.
I’m new in the whole “food blogs” world, so I’m still figuring out my way around. But one thing is crystal clear – each respectable food blogger must post at least one of his/hers favorite recipes for a pumpkin soup. I totally get it! Pumpkin soup is a great thing. Cooking it – is an amazing adventure. Since you can experiment by adding almost anything into it, starting from bacon to apples and cinnamon, and you’ll always be pleasantly surprised.
So when I decided that it’s time for a pumpkin soup recipe on my blog, the only really challenging thing was to decide which recipe to take. I could not make up my mind, so I decided just to start somewhere.
This is an amazing recipe for a very light, healthy and at the same time very comforting soup. I’ve borrowed this recipe from my very good friend from Austria, who once cooked it for us on a cold, rainy November evening in Wien. We ate it with lots of parmesan cheese and a great deal of good red wine and we were feeling warm and happy.
The soup tastes even better after two or three days in the fridge, so preparing a double amount is certainly a good idea. Plus, you’ll spare yourself a headache of thinking what to cook for the upcoming evenings. I can assure you, you won’t get bored of this soup!
- 500 gm of pumpkin
- 1 onion
- 2 cloves of garlic
- 1 carrot
- 2 cm-piece of fresh ginger, peeled
- ½ teaspoon of chili powder
- salt, pepper
- 2 cups of boiling water or vegetable stock (you might need a bit more)
- extra virgin olive oil
- 50 ml coconut milk
- 1 tablespoon of soy sauce
- pumpkin seeds to serve
- Chop onion, ginger and garlic (it doesn't have to be perfect since you will blend it in a food processor anyway).
- Heat a medium heavy pot over medium heat. Add the oil, onion, garlic, ginger, chili powder, salt, and pepper, and stir-fry for 2 minutes until fragrant.
- Chop pumpkin and carrot, add into the pot, cover with boiling stock or water, ensuring the pumpkin and carrot are completely covered.
- Cover and bring to a simmer. Cook for 20 mins or until vegetables are tender.
- Let cool slightly and puree in a food processor, or using a stick blender straight in the pot.
- Return to heat, add coconut milk, soy sauce and mix well.