I really have to contain myself to not post pumpkin recipes only on this blog, but the truth is I’m eating something with pumpkin multiple times a week. I mean, you can do almost anything with it – what’s not to love?
Soup is one of those dishes that doesn’t really need a recipe in my opinion, I usually make them sort of intuitively. Main veg? Check. Onion? Check. Stock? Check. Add spices, soy cream or an extra potato and your soup will always be tasty. But I do like to share some nice combinations I try out. Pumpkin soup is one of my favorites (because lol pumpkin is one of my favs), but blending in some fresh sage makes all the difference in my opinion. Not a fan of sage? Try thyme or chives! Serve this soup with some bread, or put some cooked lentils in it for a filling bowl of comfort.
You’ll need –
– a big pot
– a water kettle
– 1 small pumpkin, about 1 tot 1,5 kg
– 1 big red onion, chopped
– 1 clove of garlic, minced
– 1 stock cube
– olive oil
– 3-4 sage leafs, chopped finely – and some extra for dressing if wanted
– pepper and salt, to taste
How to make –
1. Chop up the onion and sage, and mince the garlic. Add to a large pot and put it on medium-low heat. Sautée for a few minutes until fragrant.
2. Remove the seeds and skin from the pumpkin and chop into cubes. Add them to the pot and stir. Turn the heat up and let it cook for a couple more minutes. Meanwhile, boil about a liter of water in the kettle.
3. When the water’s boiling, add the stock cube and the water to the pot, just about covering all of the pumpkin. Return to medium-low heat, put the lid on and let it cook for 20-30 minutes.
4. Once cooked, turn of the heat and blend until a creamy soup. Add more water if the consistency is too thick. Add more pepper and salt to taste. Serve on its own or with extra panfried sage. And with bread. Lots of buttered bread. Yes.