Recipe » The best pumpkin soup you’ll ever taste

Happy Halloween! Yes, it’s that time of the year where people get dressed up rather ridiculously, drink that pumpkin spiced latte and eat anything to do with pumpkin. 

Like it? Good. Because we want to share the best freakin’ tasting pumpkin soup recipe with you. (yes, we are that confident!)

Ingredients for 4 people:

1 large butternut pumpkin
2 cut large carrots
2-3 cut red onions
2-3 peeled garlic cloves
1 apple (grated)
1 liter of vegetable or chicken stock
Handful pumpkin seeds

Salt & Pepper

Pumpkin soup ingredients
The basis ingredients are quite simple but effective.

Pumpkin soup is really healthy. Pumpkins contain vitamin C,E, Iron and Calcium

Now let’s cook!

Start off by washing your pumpkin and other veggies. Cut everything rough into square sized proportions and remove the seeds. (you can leave the pumpkin skin on if you washed it well) Add all the veggies, onions and peeled whole gloves of garlic into a roasting pan (with baking paper) and sprinkle with olive oil, salt and pepper.  Mix the whole lot up so that everything is shining from the oil. Extra: You can add some fresh thyme and rosemary for extra flavour! Put it in the oven with the grill slightly on and roast for about 20-35 minutes on 220 (fan heated). Just keep checking until everything gets a nice colour.

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Before roasting..

When everything is roasted to your satisfaction, remove the stems of thyme & rosemary leaves and leave only one garlic glove before adding everything into a large soup pan. If you use all garlic gloves, the flavor might be too strong. Add 1 cup of chicken or vegetable stock and simmer. Then blend everything with a stab blender until it’s a orange puree and then add the rest of the stock until it’s your desired consistency, bringing it to boil slowly. Once it reached its boiling point, you must do the most important thing: Taste! Does it need more salt? Can you add more garlic? It’s all about those little tweaks. If you’re happy, add the soup into bowls and grate your apple over your awesome pumpkin soup.

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Et voila! Next to a nice piece of spelt cracker with crushed avocado

Alternative ingredients are:

» Add grounded cumin, for that Indian flavour
» Add grated cheese to get that sticky deliciousness

Tip »

Cool down your soup and put it in your refrigerator overnight. The next day it will taste even better!
Have a great Halloween and let us know when you’ve cooked this awesome pumpkin soup!

Love,

Elke

For more tasty recipes linked to travel, check here:

Recipe » Vegan Pumpkin Curry inspired by India

I looove curries. Not just because they taste so damn good, but also because of the colors and the many ways you can prepare them. I have never been to India but their cooking style inspires me. They use a lot of herbs into one dish, sometimes more than 10 (!) and it can take up to 4 hours to prepare the perfect curry. But let’s face it, we live an active lifestyle and we do not always have the time. I decided to share this easy to cook Vegan Pumpkin Curry recipe with you so you can enjoy a little taste of India in just 30 minutes!

Ingredients for 4 people:
» 1 pumpkin
» 1 aubergine (I’ve added this in my recipe but you can also do without)
» 1 chopped red onion
» 1 chopped glove of garlic
» 400ml coconut milk
» 1 tin of chopped tomatoes in their juice
» 1 sachet of fairtrade curry paste
»
400g of chickpeas
»
fresh coriander for garnish

Ingredients Vegan Pumpkin curry
Always go for the fairtrade option! 

Preparation:
Pretty simple actually!
1. Cut the pumpkin into small squares, remove the skin and wash.
2. Fry the onions and chopped garlic into some coconut oil until glazed.
3. Add the pumpkin and a dash of coconut milk and stir for about 5 minutes.
4. Add the rest of the coconut milk and the curry paste. Add the tin of tomatoes, bring to boil and let the whole bunch simmer for about 20 minutes.
5. After 20 minutes you add the chickpeas. Leave for another 5 minutes and turn off the stove.
6. Add a bit of salt, pepper and coriander if you like to.
7. Serve it with rice, couscous or quinoa (I know, that’s not Indian, but hey)

vegan-pumpkin-curry-recipe

Voila! You’ve got yourself a vegan pumpkin curry! For the best flavor, you let it cool down, add the pan into the fridge and enjoy it the next day when all the flavors are even better.

This recipe will cost you around 6 to 8 euro’s and it’s sooo easy to make!

Love,

Wander-Lust