Good evening dear readers!
First of all - THANK YOU!!! so much for all of your
amazing comments on my last post. I'm overwhelmed
with such a positive response that I can't wait to show you
my new photos from the photo shoot which I had this morning.
I've been working on editing them, so that's why today's post is
coming bit late, but better late than never! :)
Can you believe that there're only 3 days left of this massive
Blogtober month!? It's been so much fun from my side, I hope
that you've enjoyed it as well!
One of favourite things every Fall, except layers, cozy evenings
with scented candles and long walks in parks with tons of leaves
on the ground, are -> PUMPKINS!
I'm a junkie for pumpkin soups and I even turned my husband into
a huge pumpkin lover ( he used to hate it ).
Here's a recipe for a very simple, but super comforting and perfect
pumpkin soup! Enjoy!
What you'll need:
*1 medium hokkaido or butternut squash pumpkin
*veggie stock ( or chicken stock )
*2 banana shallots
*2 cloves of garlic
*ginger ( fresh or ground )
First, wash your pumpkin and then slice it in half. Take away
all the seeds and some extra pumpkin "meat" that comes off
Then dice your pumpkin into small cubes and set aside.
In a smaller pot, heat up the veggie stock ( about 1L/ 4 cups ) and
when it starts to boil take it away from the stove.
Then, warm up a bit bigger pot a little on the stove and add some
coconut oil ( measurement according to your preferences ).
Add chopped up banana shallots and garlic, stir. In a minute add
the pumpkin and stir some more, then add the veggie stock and lower
the temperature a little bit.
Let it simmer for 10 minutes and then add teaspoon of cumin and half
a teaspoon of ginger.
Let it simmer for another 10 minutes and then add 2 pinches of salt.
After another 10 minutes, take away your soup from the stove, blend
everything with an immersion blender and return to the stove.
Add 150-200 dl (2/3 - 3/4 cup) of cooking cream, stir for a minute and
take away your soup from the stove. Let it "sit" a little bit before serving it.
Serve with some rye bread croutons or bread sticks on the top.