...or: Meeow is cooking the first pumpkin cream soup of the year!
Hey sweeties :-*
As I told you in my last post I made this year's first pumpkin soup last weekend.
I really love this recipe - I've found it in a magazine years ago and modified it a lot - and this soup is one big hit in my circle of friends - so I decided to reveal the secret of this soup for those people, who cannot indulge this soup since I moved out of the city... and of course for all my lovely readers ♥
so - here we go - first thing you need:
a huge sharp knife *arrrrrr*
when you are forearmed for the pumpkin-massacre - you need following ingredients:
♥ 1 hokkaido-pumpkin
♥ a bundle of carrots
♥ 3 onions
♥ 1 thumb-sized piece of fresh ginger
♥ 3 cloves of garlic
♥ 3 tbs of oil or margarine
♥ honey / agave-syrup
♥ brown sugar
♥ fresh or deep-frozen parsile
♥ 1,5 l vegetable soup stock
♥ 500 ml soy-cream
♥ cinnamon, chili-powder, pepper, salt
so here we go:
First cut the pumpkin into pieces - remove the seeds - you don't need to remove the skin from Hokkaido pumpkins - the skin is eatable and it will be soft until its cooked....
also cut the carrots into big chunks....
chop the onions, the garlic and the ginger....
melt the margarine / heat the oil in a big boiler and stew the onions, the garlic and the ginger in it until the onions get translucent...
add the pumpkin and carrot chunks...
add some brown sugar and let it caramelize...
then its time for the soup stock and the soy cream...
let it stir for 30 minutes on little flame ... when the pumpkin chunks are soft, put everything in a blender or mash it with a immersion blender...
season it with parsley, agave syrup (or honey), chilipowder (cayenne pepper is also great), a little whiff of cinnamon, salt and pepper...
om nom nom!
Best autumn-soup ever ;)
Hope you liked my little recipe...