Fall is a romantic and sometimes melancholic season because change becomes so visible in the months from october to december. While we fetch our woolen sweaters from the back of the closet and suddenly get up in the dark, we witness the beautiful palette of reds, yellows and greens of the changing leaves. On a more delicious note, fall also presents us with a new range of vegetables and fruits: sweet pears, juicy apples and everybody´s favorite: the pumpkin. A good pumpkin soup is a fall essential that makes the waving good-bye to summer a lot easier. Here is my favorite, incredibly easy (and coconut-milk free !) pumpkin soup recipe.
I have always disliked the generic taste everything assumes when coconut milk is added, so I was looking for a recipe without the latter. I found this very simple one that is everything I asked for and more: few ingredients, clear instructions and a rich tasting result! On top of it, the pumpkin soup is almost entirely made out of vegetables which leaves you feeling warm and full but never heavy.
The perfect pumpkin soup
- 500 gr. of pumpkin flesh
- 2 potatoes
- 1 leek
- 30 gr. butter (make it vegan by exchanging the butter for olive oil)
- 1 litre vegetable stock
- salt and pepper
1. Dice the pumpkin and the peeled potatoes and cut up the leek into rings
2. Sweat the vegetables in the butter until they have a nice glow
3. Infuse the vegetable mix with the litre of vegetable stock, spice with salt and pepper and let it cook on medium temperature for a good 30 minutes until all veggies have softened
4. Purée and season it to taste!
Make in large quantities and freeze for days where you don´t feel like cooking.