The ultimate pumpkin soup
Now, this soup has been the nice surprise of the week! I have been ill at home these pas few days and, what better way to have warm comforting food and take in liquids and nutriments, than eating veggie soups? The pumpkin is the star of the autumn season – you see it everywhere and it can be used for both savoury and sweet recipes. Not that I mind. I love its sweet taste and I love playing at the limits of the sweet and the savoury.
There are a lot of recipes out there for a pumpkin soup but the tastiness of this one, balancing between a sweetish and nutty flavour, has been a real surpise for me.
Here is what you need for 4 servings:
- 1 small pumpkin, some 800 grams total (I had a small round one – I have absolutely no clue what variety it was )
- 1 cup spinach
- 300 ml unsweetened oat milk
- 2 tablespoons coconut cream
- 150 ml water
- pinch salt
- handful pumpkin seeds (optional, to top)
- 1 tablespoon tamari sauce (optional, to drizzle)
Well, I have to reveal a secret: I cheat when it comes to soups. You see, I have a soup maker. I really think it is worth investing in one, since it makes everything quick and easy, without the need to use several dishes or appliances – only one is enough.
So, if you have this little machine, just remove the peel and cut the pumpkin into large cubes. Then throw in all the ingredients together and choose the cream soup option.
Et voilà! It comes out nice and creamy.
I serve mine with a drizzle of tamari and a few pumpkin seeds on top. I also love it with cooked steelcut oats included inside, to make it more consistent and meal-like.
If you do not have the wonder appliance, well, it is longer. Again, start by removing the peel and cutting the pumpkin into small quarters. Steam them for about 20-30 minutes, until they are tender. In the last 5 minutes, add the spinach to steam too. When all is done, puree with immersion blender, adding the oat milk, coconut cream, salt and water (for the water, use as much as you need for the consistency you like). Add it all in a deep pan and let it simmer just for 2-3 minutes until ready to serve.