So it is finally Autumn – my favourite season! Not only because I am born in October but also because I love foggy cold morning walks, warm sunny afternoons, and cosy evenings by candlelight.
I also love pumpkins, so today I want to share with you my very easy pumpkin soup recipe.
First you will need a pumpkin.
Today I used a little organic Hokkaido. You just have to chop it into little dices about 3 cm wide. Put them on a baking tray and season them generously with your favourite spices. I used salt, pepper, garlic powder, turmeric, paprika, and some chilli powder. Now sprinkle the dices with olive oil. Roast them in the oven for about 30 minutes at 180 ° C.
Bring 2 l of water to the boil, add one or two vegetable stock cubes. Stir well until they are fully dissolved. Add the roasted pumpkin and blend in the pot. Alternatively you can blend the pumpkin first and add to the soup. Cook for 5 minutes, then turn off the heat. Now add the coconut milk or alpro soya cuisine or any other cream alternative of your choice. Stir well and enjoy!
That was quick! Roasting the pumpkin in the oven until it is tender makes all the difference! Bon appetit!
By the way Turmeric is truly a superfood and you should use it more often. It decreases your risk for cancer, is anti-inflammatory, supports detoxification, balances your blood sugar, and even helps improving your cognitive functions
The changing colours in nature are always a huge inspiration for my patterns and illustrations. You can find my new patterns in my shops
H A V E A L O V E L Y A U T U M N W E E K E N D !