Easy recipe for the autumn season
Pumpkin soup is simple, hearty and deliciously seasonal! It’s perfect for the autumn days as the weather gets colder. Soup is a great and filling dish for lunch or a dinner. You’ll be amazed how easy this recipe is and made from healthy ingredients! Growing your own foods as well as cooking from scratch are increasingly popular. The reasons are many, for one – having control over the quality of your ingredients skipping unnecessary conservants. The second is the mindful joy of growing your own food and picking and cooking it.
Having a small garden and the possibility of planting veggies each spring is a privilege. Plants produce food which can be used for both consumption and seed collection for the following year. It is a natural process that we’ve known for centuries. And yet, we have been rediscovering it again recently. Just imagine walking around the garden, picking ingredients and making a beef stew with homemade bread. Or a grilled zucchini and pumpkin cake or a pumpkin soup! The simple but deep countryside cottage life.
Preparation Time: 15 minutes
Baking time: 40 minutes
Cooking time 10 minutes
- small size hokaido pumpkin
- one medium size zucchini
- two small carrots
- two tbl spoons of olive oil
- 1l of beef stock
- a pinch of salt
- soured cream for decoration
- pumpkin seeds for decoration
- baking paper or an aluminium foil
- baking tray and a cooking pot (I absolutely love using the Romertopf clay dish for any baking and the casserole for most cooking because both retain all flavours beautifully!)
Making pumpkin soup is really easy! Begin by cleaning all your veggies and peeling the carrots. With zucchinin and pumpkins you can just clean the skin but leave it on. Place a sheet of baking paper or aluminium foil on a baking tray and start covering with the vegetables.
Cut the hokaido pumpkin, zucchini and the carrots into larger chunks and place them on the baking tray. Lightly coat the chunks with olive oil and a couple of sprinkles of salt and mix with your hands to spread both evenly. Preheat the oven at 165 degrees and put the tray in for about 40 minutes. There is no need to turn the vegetables while baking.
After the 40 minutes take the vegetables out and place in a cooking pot. Remember to peel the skin from the pumpkin pieces, it should come off easily. Pour over a litre of beef stock and cook for further 10 minutes until the chunks of veggies become soft. Once they do, turn the heat off and leave the soup to cool a bit. Then take the hand blender and blend until you get a delicious runny vegetable puree. Taste and add a bit of salt if needed.
Serve the pumpkin soup in a bowl with a tablespoon of soured cream and sprinkled with some pumpkin seeds (you can dry roast them beforehand if you want!). Enjoy this yummy warming autumn dish!
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