Ahhh, Autumn. I love that light, smell, colors, fresh air (and even rainy days, sometimes). Cozy sweaters, stylish coats, tea the whole day, time for movies, books and tons of good food. One word: hygge. I know, that it might sound totally bromidic, but I cant do anything with that. Fall gives me mood swings, gentle inner vibrations, bad sleep and cold feet at night, but I love it.
Autumn is about all warm things. And pumpkins. That's why we're gonna cook the simplest and the best pumpkin soup ever. 'The best' sounds too loud? Oh sorry, but that's totally true!:) The hardest part in preparing this soup is actually peeling and cutting the pumpkin (don't lose your fingers, please). Creamy, delicate, light and delicious. Minimum ingredients, maximum joy.
This soup became my favorite one this season. Rich flavor, creamy texture, soft, delicate taste.
Stay warm, eat good food and finally enjoy Autumn vibes.
INGREDIENTS:
3-4 cups peeled cut pumpkin (~600-700 g)
3 medium-sized tomatoes
1 large onion
3 cloves garlic
2 cups chicken/vegetable stock or water
pepper mix (or just black pepper)
ginger (fresh or dry)
dry herbs
olive oil
salt
heavy cream (optionally)
Preparation time:
20 minutes
Cooking time:
45 minutes
Hard?
No, this soup can be cooked even by a toddler:)
INSTRUCTIONS:
1. Wash the pumpkin, peel, remove seeds and cut randomly into small pieces. Chop onions, tomatoes (peeling tomato skin is easy, just immerse them in very hot water at first), garlic, ginger.
2. Take a large pan, heat up, add olive oil. Then add onion and garlic, fry on medium heat until golden for 2-3 minutes. Add pumpkin, pepper, salt, herbs. Fry for another 10 minutes. Next, throw ginger and tomatoes in. Stir well. Add one cup of stock or water. Cover the pan and cook for ~20-25 minutes until pumpkin is soft.
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