The leaves changed color. Days are getting shorter and shorter. The first snow has already passed. Days are getting colder. Every day more and more trees lose their fall foliage. But that is no excuse not to go for long strolls in the woods and one more reason to treat and warm oneself with a pumpkin soup afterwards.
PUMPKIN SOUP
Ingredients (serves 4)
approx. 800 g pumpkin flesh
200 g potatoes
1 l vegetable broth
1 medium white onion, finely chopped
2 gloves garlic, finely chopped
2 tsp cumin
1/4 tsp ground nutmeg
1/4 tsp ground ginger
some oil for steaming
salt, pepper
lemon juice
150 ml cream
Preparation
1) Peel pumpkin, remove seeds. Wash pumpkin and cut in cubes.
2) Shortly steam onion, pumpkin, garlic and potatoes in heated oil. Add vegetable broth and spices. Cook for 20 minutes.
3) Puree soup. Season to taste with lemon juice, salt and pepper.
4) Stir in cream.
5) Serve.
KÜRBISCREMESUPPE
Zutaten (4 Portionen)
ca. 800 g Kürbisfleisch
200 g Kartoffeln
1 mittlere weisse Zwiebel, fein gehackt
1 l Gemüsebrühe
2 Knoblauchzehen, fein gehackt
2 TL Kümmel
1/4 TL Muskatnuss, gemahlen
1/4 TL Ingwer, gemahlen
etwas Öl zum Andünsten
Salz, Pfeffer
etwas Zitronensaft
150 ml Sahne
Zubereitung
1) Kürbis schälen, entkernen und waschen. In Würfel schneiden.
2) Zwiebel, Kürbis, Knoblauch und Kartoffeln in erhitztem Öl andünsten. Mit Gemüsebrühe ablöschen und Gewürze einrühren. 20 Minuten köcheln.
3) Suppe pürieren. Mit Zitronensaft, Salz und Pfeffer abschmecken.
4) Sahne einrühren.
5) Servieren.
Oh how gorgeous! I love how the colour of the pumpkin soup almost exactly matches the colour of the leaves – and I adore pumpkin seed bread…
Thank you Jeanne.