I don’t know about you, but autumn to me tastes like mushrooms, apple strudel and as of late – pumpkin soup. Growing up, I don’t remember it ever being on my plate, but starting this year, I’m making it a part of our family tradition! I’m already dreading the day pumpkins go out of season, making me wait a whole year to taste this delicious goodness again, but whilst the markets are still overflowing, below is the yummiest pumpkin soup recipe I encourage you to give a try.
1 hokkaido or muscat squash
ground red pepper
1 vegetable stock
Dice the pumpkin, onion and garlic into smaller pieces and fry them on a little bit of olive oil in a soup pot until the pumpkin starts to soften up. Then add two peeled and diced potatoes, one vegetable stock (I use the gel one) and pour in lukewarm water, just enough to cover all the ingredients, or more if you’d like the soup to be more liquidy. Lastly, add a a few pinches of salt, a tiny bit of pepper, ground red pepper and ground cumin to taste. Leave it to boil and cook for another half an hour, until the potatoes are fully done. Blend the whole thing with a hand-held blender and pop in some sour cream before serving. Enjoy!