Pumpkin soup with veggies, ginger and thyme

I never met a pumpkin I didn’t like.

pumpkin soup03Autumn is upon us. Finally! And although it’s not quite what I’m used to and although there will be plenty of sunshine still, I’m looking forward to cooler days and nights, as well as the occasional showers. Summer was too long, too hot and too humid at times.

And with the coming of autumn, I we are both sooo looking forward to making and eating more soups and stews. And writing about them.

pumpkin soupWith this hearty pumpkin soup, we hereby declare the autumn season now open!

pumpkin soupTo make about 4-5 servings we used:

3 green onions, roughly chopped 
2 carrots, roughly chopped 
4 celery sticks, roughly chopped 
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3 TBSP ginger, sliced 
6 garlic cloves, roughly chopped 
1 tsp thyme 
1 tsp rosemary 
1/4 tsp nutmeg 
1 tsp chili flakes 
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1/4 of a big pumpkin, roughly chopped 
1/2 cup red lentils 
3 cups vegetable stock
1 cup water (+more if needed)
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pumpkin seeds, toasted, to serve
sunflower seeds, toasted, to serve 
olive oil, to serve  
balsamic vinegar, to serve
lemon, to serve (optional)

We first sauteed the onions for about 3-4 minutes, added the carrots and celery and cooked for another 5 minutes. We added the spices and herbs (ginger, cloves, thyme, rosemary, nutmeg and chili) and cooked for 1-2 minutes.

Once the spices and herbs have released their wonderful flavors, we added the chopped pumpkin, the red lentils, stock and water. We brought everything to a boil, then lowered the heat and simmered until the pumpkin was soft. About 15 to 20 minutes.

Once the pumpkin was cooked, we turned off the heat and blended the soup until creamy and soft. We seasoned with sea salt and freshly ground black pepper (and a bit more chili flakes) and served with a splash of olive oil, a teaspoon of balsamic vinegar, few toasted seeds and a bit of freshly squeezed lemon for some extra zing. Yum, yum and YUM!

pumpkin soupC.

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