My kitchen’s winter star is the pumpkin/winter squash. Many people are familiar only with its baked version and ignore its versatile way of using and his varied flavor, as well.
Why I love/we love pumpkin?
- Because it is so versatile it can be used in numerous ways beginning with creamy soups to raw vegan cakes.
- Because it’s easy to prepare it and comes together quickly.
- It’s pocket friendly!
This wintery, slightly oriental flavored pumpkin cream soup recipe can be made in a blink of an eye and contains three main ingredients, which especially in winter can be found in most of the kitchens.
- 500 g pumpkin cut in cubes
- 200 g leek sliced in half cm pieces
- 200 g carrot cut in cubes
- a walnut size ginger finely cut or grated
- 2 cloves of garlic
- 2 spoons of cold pressed sunflower seed oil
- 1 teaspoon salt
- 1 teaspoon curcuma
- 1 teaspoon curry mix
- 1 coffee spoon minced white pepper
- 1 spoon dry vegetables mix (without salt)
- 1,5 liter water
- Heat the oil in a pot, add the sliced leek and cook until translucid. Than pour in the water.
- Add the finely chopped or shredded ginger, the garlic, salt, the rest of the spices and at the same time the carrots.
- 2 minutes from the boiling point add the pumpkin cubes and leave it to boil 5 more minutes.
- After cooked, let the so the soup chill down a bit and than mix it with a blender till it gets creamy.
Tips & Tricks
- This tasty pumpkin cream soup can be served with a spoon of mixed raw seeds (pumpkin, sunflower seed, flex seed, sesame seed, hemp seeds, etc…) sprinkled on the top of the soup and a few drops of cold pressed pumpkin seed oil and some fresh sprouts.