Pumpkin soup during autumn season never gets old. It is super healthy as it delivers your body lots of vitamins and makes these cold days very cosy. I add several different spices to mine which makes it very tasty, however, you can also keep it simple and just add salt and pepper.
Preparation Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Servings: 4 people
Ingredients
700 g Hokkaido squash
100 g leek (or 1 onion)
2 garlic cloves
1 potato (medium)
2 carrots
20 g fresh ginger
2 celery sticks
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground coriander
1200 ml vegetable stock
salt
pepper
Method
1. Peel the ginger, potatoes, and carrots. (Leave the skin on the Hokkaido squash). Cut all the vegetables into small cubes.
2. Heat some olive oil in a large pot and fry the leek for 3 minutes, add all the other vegetables and fry for 3 mor minutes. Add the spices and fry for 1 more minute. Deglaze with vegetable stock and let simmer for about 20 minutes until the vegetables are soft.
3. Blend everything into a creamy soup. Season to perfection with salt and pepper.
Enjoy!