Autumn is the time of the pumpkin.
Pumpkins for soups, pumpkins for smoothies, pumpkins for cakes, roasted pumpkins and even pumpkins for decoration.
They are everywhere, they taste great and they look so pretty!
I tried a couple of soup recipes recently and thought, this one is good one to share 🙂
It´s my very first pumpkin soup or any dish including pumpkin actually and I wasn´t sure if I´m a pumpkin-lover but after this one, I was sure to make this soup again. And I´m sure to try out other recipes including pumpkin 🙂
Good thing about soups: they are perfect to freeze in case you have too much, they are perfect for something to eat if you have friends over and most of them are super easy to make.
And, well, you know I like these kind of recipes: not too fancy, easy, quick, healthy, yummy!
Check, check, check, check and check with this recipe 😀
Ingredients for 2 bowls:
550 g Hokkaido Pumpkin
1 can Coconut milk (400 g – full-fat)
~ 150 ml Vegetable Stock
1 tbsp Olive Oil
Salt, Pepper, Capsikum Powder. Pumpkin Seeds
Heat up the olive oil in a pan or pot. Dice the pumpkin in medium-sized pieces, remove the paring and let the dices steam in oil for a while. Extinguish the pumpkin with vegetable stock. Add the coconut milk and the spices and let it simmer for about 5 minutes. Once the pumpkin is soft enough use a hand blender to puree everything to a smooth soup.
Garnish it with pumpkin seeds and enjoy.