Today I’m sharing one of my favourite family recipes: my mother’s famous pumpkin soup! It’s a healthy but filling dish that warms you up after a long autumn or winter walk. The recipe was invented by my mother and it always reminds me of my her kitchen and cosy autumn evenings at home.
I hope you’ll love it as much as I do!
- 1 Hokkaido pumpkin (also known as “red kuri squash”), deseeded and chopped into chunks
- 2 carrots, peeled and cut into round slices
- 1 large onion, finely chopped
- 3 floury potatoes, peeled and chopped into chunks
- fresh ginger (about 3 cm / 1 inch), peeled and finely grated
- vegetable stock (about 1L / 4 cups)
- pumpkin spice blend / soup seasoning of your choice (I used Herbaria’s “Cheeky Pumpkin”)
- sunflower oil
- optional: chopped chilli or cayenne pepper
- toppings: crème fraîche, pumpkin seed oil or roasted pumpkin seeds
- Prepare the vegetables and grate the ginger (Tip: Use a teaspoon to peel your ginger!)
- Heat some sunflower oil in a large pot. Add the onions and sauté until translucent
- Add the pumpkin chunks and carrot slices, stir well and sauté for 2-3 minutes
- Add the potato chunks and pour in the vegetable broth. Bring to a boil and then simmer for about 15 minutes until the vegetables are soft
- Purée with a hand blender
- Add the ginger and chopped chilli (or cayenne pepper). Add as much or little as you like, but the soup should be bit spicy to warm you up properly
- Add crème fraîche, pumpkin seed oil and roasted pumpkin seeds
By the way, do you know this type of pumpkin as “Hokkaido pumpkin” or “red kuri squash”?