Pumpkin Soup? I've got to try that!
I've been so eager to try a pumpkin soup this fall! For some reason I was afraid of this one! I put so much work into it. I made a pumpkin pure completely from scratch and I still have plenty so spare for new recipes later this week! It was so rewarding picking out a pumpkin, and roasting it. I felt like a true pioneer woman. (now I need to grow my own pumpkins for next year) Did you know that if you plant pumpkin seeds on the Forth of July, you will have pumpkins by Halloween?! God bless America :D
Before you start consider whether or not you would like your pumpkin soup to be a little more on the sweet spicy side, or just savory enough to satisfy your salty cravings. Another thing I have found about making my pumpkin pure from scratch, is it is a lot less on the sweeter side!
What Do You Need?
- 1 ONION
- 2 Cloves of Minced Garlic
- 1 Can of Vegetable Broth (500 ml)
- 1/2 tsp. chilli powder
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- pinch of nutmeg
- salt and pepper to taste
- 2 cups of pumpkin pure
- 2 tsp. brown sugar (optional)
- vanilla/coconut dairy free yoghurt *vegan friendly*
- coriander *garnish*
T H E M E T H O D
1. Chop the onion finely, add the garlic and ginger and fry in the pan until everything is nice and soft and smelling delish.
2. Add the spices and a tad bit of water and stir for a bit longer until the spices are nice and acclimated.
3. Add in the PUMPKIN PURE & VEGGIE BROTH. Bring to a rolling boil for 10 mins and then remove from the heat.
4. Blend your soup to the desired consistency. Then add your favorite fall toppings! *I add in a swirl of yoghurt to give in just a little something extra* You can add coriander leaf/pumpkin seeds :D
As far as pairings go, Honestly biscotti is an EXCELLENT pairing with this! I hope you guys enjoyed this fall recipe!
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