OK, Halloween is long gone and I don´t know about you but I still have loads of pumpkins sitting around the house to be savoured.
Here is one of my favourite pumpkin soup recipes:
Cooking and preparation time: 30 minutes
1 pumpkin, cut in pieces
1 chili pepper or 1 tbspn of sambal oelek
3 tbspn olive oil, rapeseed oil, coconut oil or any other favourite cooking oil of your own choice
2 garlic cloves, finely sliced
2 onions, cut in pieces
2 tspns curry powder
8 dl bouillion – I prefer vegetable bouillon, other people chicken
1 cup of creme fraiche, or if you are lactose intolerant use goat quark, soy cream or oat cream
If you haven´t already, you start with cleaning and peeling the pumpkin. I find it easiest to do that with a potatoe peeler, but I am open to any other tips out there which anybody would like to share as I am anything but a “kitchen queen” :-).
Get rid of the seeds and the thready bits in the centre of the pumpkin and slice the rest in small pieces.
Clean and slice the red pepper in small pieces too, removing the seeds.
Heat up the oil in a pan and fry the garlic, onion and curry powder for about 2 minutes on medium heat.
Add the pumpkin and stir fry for another two minutes.
Then you add the bouillon, bring it to the boil and let it all simmer for about 15 minutes.
Remove the pan from the heat and use either an immersion blender and mix the soup smooth in the pan or put the soup in a mixer or kitchen aid to work it to a smooth soup there.
Serve with a spoonful of creme fraiche, soy or oat cream in every bowl.
Enjoy, while watching the windows frost up outside or in front of the fire place with large snow flakes swirling down outside.
Or, if you live in NL like me, while listening to that ever present rain beating the windows down :-).