Kingsday-fit pumpkin soup

0

Allergy Information: onion, curry powder
Prep time: 60 min
Cooking time: 40 min

It doesn’t get more orange than this! With this recipe, I’m kind of giving away my all-time favorite, my best soup recipe ever. I eat it at least once a month, maybe more. Actually, whenever I can. See, I was never really a soup-person, until I discovered this one. You need a really good, sweet pumpkin. This really varies, it’s depending on the season. Try to get one from the organic store, and leave the ones from the supermarket. And well, celebrate Kingsday, or support the Dutchies in the World cup, in style!

Ingredients

  • 1 organic pumpkin
  • 1 red onion or 4 spring onions
  • 2 cloves of garlic
  • 1 red paprika
  • 800 ml chicken or vegetable bouillon
  • 1 tsp curry powder
  • 1 tbsp rice cooking cream
  • olive oil, salt & pepper

How?
The biggest challenge in this recipe, is peeling off the skin of this tough, stubborn pumpkin. It’s protecting its sweetness very, very well. But we SHALL have it! So, my technique is to first peel off the skin with a sharp knife, be careful, and then cut it into rounds. Get rid of the seeds, and then cut these rounds into small pieces, of about 3 cm. In the meantime, prepare 800 ml of chicken or veggie bouillon. Both taste great, it’s just a matter of what’s in your kitchen cabinets. Cut the onion into thin rings, and glaze them in a pan with olive oil, the garlic and curry powder for about 1 minute. Add the pumpkin and paprika, and cook on medium heat for about 10 minutes until the pumpkin is turning soft. If you love bacon, you can also add 100 grams of fried bacon for an extra salty, sweet touch. Add salt and pepper to your liking. Add the pumpkin, paprika and onion mixture into the bouillon and let it cook on low heat for about 20 minutes. Then it’s blender time! Leave a few chunks of soft pumpkin if you want, add some rice cream, and you should have a thick, orange soup that tastes like moooooore! Serve with toasted spelt-bread and homemade garlic butter on the side, and sprinkle some spring onion & ham on top. Deeeeelicious.    

Print Friendly, PDF & Email
Share.

About Author

Hi there and welcome to my little online world! I'm Danielle, 27 years old and living in Zoetermeer, the Netherlands. Most of the time, you'll either find me behind the laptop writing for my own company DanceWrite.nl, or doing my magic in the kitchen. You see, I've got this thing for food, writing, music and poetry. To me, it's all about the love and passion. Oh, and did I mention food & writing yet? :)

Leave A Reply