Pumpkin Soup

It’s October already and this season calls for one fruit and one fruit only. The pumpkin! I have been tasting pumpkin soup for as long as I can remember myself! My aunt used to grow her own pumpkins in the garden of her beach house, so October was the month of a lot of pumpkin soup and pumpkin pies. 

This recipe is the one my family has been making for at least 30 years and to be honest I asked my mother to write it down for me because it’s the a great recipe and I would be a fool if I didn’t share it with you.

Are you ready? Here it goes…

Pumpkin Soup

makes 4 servings

500gr pumpkin cut in large pieces

2 carrots cut in 2

2 big potatoes cut in large pieces

2 celery sticks cut in 2

1 onion in pieces

1 clove of garlic

50gr butter

100gr double cream

½ teaspoon ground nutmeg

a pinch of pepper

a pinch of salt

1.Fill a pot with water and put it over high heat. Bring it to the boil.

2.Once it’s boiling, put all the vegetables inside. The water should cover the surface. Let them boil for 20-25 minutes until they are really tender and soft.

3.Remove them from heat. Put half of them in the blender and add 3-4 tablespoons of the water. Blend them. Do it again for the rest of the veggies. Use as much water as necessary. The consistency we want here is that of a nice thick velvety soup.

4.As soon as you have all the veggies mashed, put the mixture in the pot again over medium heat. Add the double cream, the butter and the spices and let it cook for 3-5 minutes.

5.Remove from heat, let it cool down and serve with a tablespoon of yoghurt or any other soft cheese.

That's my fantastic pumpkin soup recipe! It truly is!Comment down below and share this article with your friends! I can't wait to see your version on instagram under the hashtag #midyourbrownie.