Pumpkin Soup – a Fall Favourite

Same old, same old – it’s pumpkin season, and here we go.

Every year when the first pumpkins appear, this soup finds its way back into my kitchen. The recipe comes from my friend Nina, and it has become one of those recipes I make again and again.

It’s simple, warming and made with just a handful of ingredients. Exactly the kind of food I love.

Ingredients

• 1 Hokkaido pumpkin
• 6 middle size potatoes
• 2 onions
• 1 walnut-sized piece of fresh ginger — or a little more
• fresh vegetable stock
• flat-leaf parsley
• olive oil
• salt and pepper, if needed

I like using fresh vegetable stock from the farmers’ market or an organic supermarket. Depending on the stock, you may not need much additional seasoning.

Method

Add a little olive oil to a large pot and gently cook the onions for 3–4 minutes.

Add the ginger, sliced pumpkin and potatoes and give everything a good stir.

Dissolve about 2 tablespoons of vegetable stock in boiling water and add it to the pot. You want enough liquid to cook the vegetables without completely drowning them.

Let everything simmer for around 20 minutes, or until the pumpkin and potatoes are soft.

Blend until smooth. Add a little more boiled water until you reach the consistency you like.

Taste and add salt and pepper if needed.

Finish with some fresh flat-leaf parsley.

That’s it. Simple, seasonal and very good.

Until next time,
Stef 🍃