There is no chance in denying it’s autumn. Leaves are falling from the threes, birds are heading south and people are taking out their warm clothes again. Autumn is the season were I like to spend a lot of time in the kitchen baking or cooking (check the apple cake recipe). My favourite vegetable in this season is the pumpkin. You can do so many things with this vegetable! My old time favourite is pumpkin soup.
Last weekend the weather has been so good that we spent most of the time outside and afterwards nothing tastes better than a hot cup of soup.
A nice extra is that once you made it, you can keep the rest of it in the fridge for a few more days. In this way, you always have a healthy snack easily available.
1-2 Hokkaido pumpkins
3 celery ribs
1 tablespoon finely grated ginger
1 teaspoon of cumin
1 teaspoon of curry powder
1-2 red peppers (depending on how spicy you like it)
1,5 litres vegetable broth
2 tablespoons olive oil
For the finishing touch:
some fresh coriander or parsley leaves
- Wash and chop the pumpkins, carrots, celery ribs.
- Heat the olive oil in a large Dutch oven or heavy stockpot over medium heat.
- Add the chopped pumpkins, carrots and celery ribs.
- Cook, stirring occasionally, about 10 minutes.
- Add the cumin, curry powder and red peppers (if using).
- Stir well for about 5 minutes.
- Pour in the broth.
- Bring the mixture to a boil.
- Reduce the heat and simmer for about 30 minutes.
- Remove the soup from the heat and puree the soup in the pot with an immersion blender.
- Taste and adjust pepper and salt when necessary.
- Ladle the soup into bowls
- Garnish the soup with a swirl of balsamic cream, heavy cream and some coriander/parsley leaves and serve