I can’t imagine Fall without pumpkin soup! It’s tasty, creamy and has a rich dark yellow color that looks very impressive on a plate. It’s also very easy to make and doesn’t contain lots of ingredients so you can quickly prepare yourself a warm comforting meal.
- 1 pumpkin (Red kuri squash is the best)
- 1 onion
- 2 tbsp of olive oil
- 500 ml vegetable or chicken stock
- pumpkin seed oil
Start by chopping the onion, it doesn’t have to be too fine. Cut the pumpkin in half, remove the seeds and cut it into chunks.
Heat the olive oil in a large pot and gently cook the onions until it softens a bit. Add the chunks of pumpkin and cook it for a minute or two. Pour the stock in to the pot and also add some water so everything is covered with liquid.
Bring to the boil and then simmer for 20 – 30 minutes until the pumpkin is very soft. Blend everything with a hand blender until completely smooth and add more water if it becomes too thick.
Season your soup with a pinch or two of ground nutmeg and add salt and pepper to taste.
Ladle the soup into serving bowls and drizzle it with a bit of pumpkin seed oil. You can also sprinkle it with some roasted pumpkin seeds to add a bit of a crunch.