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Autumn pumpkin cream soup recipe

Delicious homemade pumpkin soup. Great for such rainy weather πŸ‚

Autumn in all its glory: rain, cold, windy, mostly cloudy all the time and it's getting darker and darker pretty fast outside. Not my favourite things to be honest, but that's the way things are πŸ’

However autumn has some advantages like: hot tea/ chocolate, some seasonal fruits or vegetables which are not available normally during summer etc like pumpkin for instance. Which I love in form of cream soup. First time when I prepared such soup was almost 5-7 years ago. Since that time when autumn season appears pumpkin cream soup is obligatory at least once during season. It has lovely orange colour and It's very warming, delicious and what's more brilliant in its simplicity. Let's jump into recipe then!

INGREDIENTS:

1/2 of medium pumpkin

1 x carrot

2 x onions

4 x garlic cloves

x3 potatoes

small piece of ginger

salt / pepper to taste. Additionally 1 teaspoon of curry powder, 1/2 teaspoon of turmeric,1/3 teaspoon of chilli powder and 1 teaspoon of garlic powder.

METHOD:

1. Prepare medium pot. Cut pumpkin into half. Remove hard skin from the pumpkin and remove seeds as well. Cut flesh into cubes. Peel carrot, potatoes and cut into pieces, do the same with onion. Put everything to medium pot, add minced garlic, finely chopped ginger and seasonings.

2. Pour water to cover everything, cook till everything will be tender (about 30 minutes) . When everything is cooked, set aside and use a blender to mix everything.

Serve with whatever you want. I served mine with a bit light yoghurt instead of cream, some parsley and roll crouton.

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