It’s so easy to remember when Halloween is coming the pumpkins are everywhere in the store and not so expensive! And pumpkin is so delicious and sweet, and if you do it right you can cut out a face at the peel of the pumpkin, so you can put a candle in it and decorate your house or outside the house. Nice for the darker days
(It’s a hell of a job to cut out the meat of the pumpkin without ruin the pumpkin, but if you are patience you can do it!)
When the pumpkin is organic and not sprayed you can eat also the peel, I like to use everything of a vegetable, so you won’t throw anything away and get every vitamin of the vegetable inside your body. And most of the time just a little under the peel there are the most vitamins located.
So anyway what I made today is a nice pumpkin soup. A little hot and sweet, for me the perfect combination. 🙂
I made a big pan so I can eat also the day after some soup, and most of the time the taste is even better then when it was fresh cooked! Enjoy to make it and maybe to cut out a scary Halloween face…….and the seeds (dry them) maybe you can put them in the summer in the garden and who knows maybe you get some pumpkin plants!
The ingredients of the pumpkin soup (4-6 persons)
half of a pumpkin (surround 800 gram) cut in little cubes (organic? leave the peel on it will get soft)
1/2 of a onion cut in little pieces
10 mushrooms cut in slices
80 gram of coconut cream (santen) better is fresh coconut milk but I didn’t had it at home 😉
1 1/2 litre of vegetable bouillon
1 tablespoon of curry powder
1 teaspoon of chilli powder
1 leek cut in rings
3 big carrots cut in slices
juice of 1/2 a lemon
5 gram of fresh ginger (rasped)
Maybe some pumpkin seeds for garnish (baked in the oven for 10 minutes on low fire)
a dash of cranberry syrup for every bowl
1 tablespoon of dried parsley
the kitchen tools
a cooking pan
a food processor
The start of the soup
Cut everything what must be cut and wash also every vegetable! Get the pumpkin, the carrots, ginger, coconut cream and the bouillon, put them all together in the cooking pan. Bring it to a boil and simmer for 10-15 minutes. When the pumpkin and carrots are soft it’s ready
In the meantime you can prepare, the onion, leek and mushroom in another pan! Get the wok and put some oil in it, heat the oil. After put in the leek and onion, the mushrooms you put in when the vegetables are glassy. The mushrooms must get a little tan and when ready set the wok aside.
The bouillon must be ready now! Get the food processor and ‘mash’ the vegetables till they are smooth…Put them back in the cooking pan, now poor in the lemon, spices, leek, mushrooms and onion. Stir well and stand for 5 minutes on a low fire. Get the bowls poor in the soup, put a dash of cranberry syrup in it, ready to serve!
Enjoy your meal!