What can be more autumnal than a pumpkin soup. I love it because is filling and warming. And so, after walking the dog on a cold day, a hot soup and a hot sandwich is best thing I can think of. You can batch cook and keep it in the freezer. Just pop it in the fridge in the evening and let it defrost slowly during the night.
Like all soups, this is so easy to make. I’ve kept the spices simple, just salt and pepper, but you can add any kind of spices you fancy. It will be delicious either way.
This soup also adds up to your veggie intake, so keep it in mind for when you maybe are busy and don’t have time to cook something more elaborate. With all those veggies, it counts as 3 a day per serving! Even if you consider it as four serving and have a small bowl, it still is pretty impressive health-wise.
Ingredients for 2 servings of pumpkin soup:
– 300g pumpkin
– 100g carrot
– 50g celeriac
– white pepper
– a spoon of vegan single cream
Chop the veggies and boil them until they are tender. Blend the veggies in food processor with the water in which they boiled and add the spices. Taste and add more spices if you think it’s necessary.
Tip the soup back into the pan and bring the soup to boil. Leave to boil for a couple of minutes and take it off the heat. Now the soup is ready to be served. Add the cream before serving. Of course, you can add a splash of vegan cream, to keep the meal vegan and just as delicious.
Do you like Pumpkin soup? Is this something you might cook at home? Let me know what kind of veggies you might use.