Pumpkin soup

The pumpkin season is here again! Outside it’s cold and gray, so getting some color in your food and home feels great. This soup is great as lunch and as dinner with some good bread. Also, soup helps you warm up in this cold weather, which is always welcome 🥶. This recipe is a family recipe from one of the organisers, so we can’t really cite a source 😉.

Ingredients for 4 people
– 1,5 – 2 kg butternut squash (if you want to make it easier, you can buy already cubed. In which case, you’ll need about 300 gr less)
– 2 onions
– 3 cloves of garlic
– 300 grams (winter) carrots
– 2 Tbsp oil (a mild olive oil is preferred)
– 3 dried bay leaves
– 2,5 tl cumin powder
– 1 stock cube (neutral or vegetable flavored)
– 1 liter water
– 125 grams coconut cream (replaceable with creme fraiche or a thick yoghurt)
– Pepper, salt and cayenne pepper to taste
(you could save the pumpkin seeds and roast them as a garnish)

Cut the pumpkin open and scrape the seeds and the stringy inside away from the rest of the pumpkin. If you want a sweeter soup, also peel the pumpkin. Cut the pumpkin into pieces. Roughly cut up the onions and the garlic and cut the carrots into thin slices. That’s all the cutting for this recipe! 😊

Heat the oil in a big soup pan. Add the onion and garlic for about 5 minutes on medium heat. Add the pumpkin, carrot, bay leaves and cumin powder and let it cook for 1 more minute. In the meantime, add a stock cube to 1 liter of warm water and add this to the soup pan. Turn the heat to low and let the soup simmer for at least 45 minutes.

Remove the bay leaves from the soup, add the coconut cream and puree the soup with a hand blender. Add pepper and salt to taste. If you like your soup a bit more spicy, add some cayenne pepper as well. You could garnish the soup with some roasted pumpkin seeds, but is it ready to be eaten. As we say in the Netherlands, ‘Eet smakelijk’ (enjoy your meal)!

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