autumn is coming and this is the perfect time for a nice pumpkin soup! Try to get a Hokkaido pumpkin, because you don’t have to peel it. This recipe is easy and takes only half an hour of your precious time. Next week I will cook a recipe that some of you guys have sent me! New recipes are always welcome!
– Peel the potatoes and cut them in small cubes. Halve the pumpkin, remove the seeds with a spoon and cut the pumpkin in slices or cubes and boil it together with water in a big pot. Add finely chopped ginger.
– Let it boil for 20 min. Refill with water if the soup gets too thick. Take a hand-held blender and mix the soup. I use an ESGE-Zauberstab M100, which is indestructible and can mix directly in a boiling pot.
– At the end spice up with orange juice, sea salt and pepper. If you don’t like orange juice you can also vary with coconut milk.
– Fill the soup in soup plates, put a tablespoon of Crème fraîche in the middle, add a bit of Balsamic vinegar and flat parsley.
White baguette fits well with the soup.
Enjoy your soup!