PUMPKIN CARROT SOUP

Autumn has started with all its glory, from wonderful lighting scenes in forests and parks to refreshing air in the morning and warm temperatures at noon. What can be better than a pumpkin carrot soup which is enriched with flavors and vitamins to keep you healthy?

At the moment I am really totally obsessed with pumpkins and almost use them in every dish, it’s such an easy vegetable to prepare and use. The soft and lightly sweet taste makes it perfect with almost everything. Due to the hot & cold temperature fluctuations outside my whole family needs a lot of vitamins to become & stay healthy so I try to serve them fresh and seasonal fruits and vegetables everyday.

Since Kindergarten started for Eve she brings home all the infections that are around – me always hoping to prevent her from everything, which of course is not really working: Eve’s got a flu – Mommy & Daddy have something too. In my opinion nature provides us every season with the things we need. Therefore it is even more important to use local products to refill your vitamin batteries.

Happy Cooking!

SERVES: 6                                                     TOTAL TIME: 45 minutes

INGREDIENTS

PUMPKIN CARROT SOUP:
  • 2 Tablespoons olive oil
  • 1 onion, finely sliced
  • 1,5kg Hokkaido pumpkin, peeled and cut into chunks
  • 3 carrots, cut into chunks
  • 1 teaspoon ground cumin
  • 2l vegetable stock
  • 1 teaspoon Sambal Oelek (a chili paste)
OPTIONAL GARNISH:
  • 1 package pumpkin seeds
  • 5 Tablespoons pumpkin seed oil
  • white bread or ciabatta

DIRECTIONS

  • Half the pumpkin, remove the seeds and chop into small chunks. The Hokkaido pumpkin can be eaten with the skin- but I also peeled it.
  • Add oil and onions in a big non sticky pan and heat at middle temperature. Add Cumin and stir till the onions are covered and till it gets a slightly roast aroma.
  • Then add the pumpkin and carrot chunks and mix well – let it roast for about 2 minutes.
  • Pour in the vegetable stock – till everything is covered.
  • Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  • Blend with a stick blender, adding a little more water if you like a thinner consistency or you can also blend the soup in batches in a food processor until it’s smooth.
  • Garnish with pumpkin seeds and pumpkin seed oil – this completely rounds up the taste!

ENJOY!!!

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