Carved pumpkin soup [vegan]

Version française disponible ici !

A two-in-one recipe today! 

And a quick and easy one, which should please everyone’s tastes!

It’s really cold in Malmö those days, and we still can buy some nice pumpkins. So, I’d say it’s the perfect recipe to do right now!

Well, I have to admit it, one thing is a bit annoying … that pumpkin needs to be emptied! I mean, removing the seeds and fibers is fun :D But getting the flesh out of it is a bit tricky … but you just have to pick a good gear! In that case, a rounded coop is perfect!

• 1 kg of pumpkin flesh
• 1 onion (a red one here)
• 1 garlic clove
• Olive oil
• Nutmeg
• Sea salt

In a big pan, cook the pieces of pumpkin in some salty water. Remove from heat when the flesh is cooked.

In the meantime, peel the onion and the garlic clove (don’t forget to remove the sprout in the middle), thinly slice them and cook on a low heat in a frying pan with some olive oil.

When the ingredients are ready, pour the pumpkin flesh in a blender (only the flesh, keep the water aside if needed later), and the fried veggies. Season with salt and nutmeg freshly grated. Blend until you get a nice velouté. Taste and adjust the seasoning if needed and add some pumpkin water if you want a texture more liquid.

TIPS & TRICKS

When cooking the pumpkin, add just enough water to cover the veggies, then, you’ll save nutrients and flavors. The best way would be to steam the pumpkin (but I always forget to do it…).

SERVING SUGGESTIONS

I eat this soup as it is! Without adding cream, without bread & butter dipped in it. But you can do all of that ;)

To get a creamier texture, you can add 1 or 2 potatoes when cooking the pumpkin.

And to carve the pumpkin…

Just follow your inspiration :) It’s really quick (and fun :p), once the pumpkin has been emptied.

And here is my first try!

Rose.