Fall has always been my favorite season. Yes, days are getting shorter, foggy mornings will come and I will need gloves riding my bike to work. It will rain more often and BBQ nights are over. But on the other hand, we can finally take out our favorite coats, our pretty ankle boots and try a new, more fall-ish lipstick. We can spend sundays at home in our pj's completely guilt free, watch silly TV shows and drink hot cocoa... And it's also the time we harvest apples, mushrooms, plums, grapes and most importantly; pumpkins!! Here's an easy and delicious pumpkin soup, which you can whip up in minutes when you come home after work. It's vegan, made with carrots, curry and coconut milk. Yum!
Here's what you need (inspired by Le Delicieux)
- 1 small Hokkaido pumpkin (approximately 2 pounds)
- 2 tbsp olive oil
- 2 large carrots
- 1 small potato
- 1 small onion
- 2 cloves of garlic
- 1 l (4 cups) vegetable stock
- 1 cup coconut milk
- 2 tsp curry
- some freshly grated ginger according to your taste
Cut the pumpkin in half and remove the seeds. Cut into pieces. Peel and cut the potato and the carrots. Remove the skin from the onion and the garlic and cut in small pieces. Pour the olive oil in a medium pan and roast the garlic and the onion over medium heat until soft and tender (3 minutes). Add the curry and roast for a few minutes. Now add the pumpkin, potatoes, carrots vegetable stock and cook for 20-25 minutes (until vegetables are soft and tender) on medium heat (stir occasionally). Pour into your blender and blend well. Season with salt, pepper, ginger and add coconut milk. Reheat before serving and enjoy!