Spiced Pumpkin Soup

Hey there, I am back! I have started writing a few posts in the last year but I never found the time to finish them… But I shall post more frequently again now 🙂

I love autumn and pumpkin soup is definitely one of my highlights every year. This time I adapted the recipe slightly and here its is :

For 2-3 portions:

400g potatoes

400g pumpkin (preferably Hokkaido)

3 medium onions

500ml vegetable/beef stock

100ml coconut milk 

150g crème fraîche (crème légère)

juice of 2 medium lemons 

Dice the potatoes, pumpkin and onions into rough chunks. Heat a pan and melt the  butter, pan-fry the diced vegetables until they start to brown and soften. Transfer to a pot and add the stock, coconut milk, curry powder, and cinnamon. Leave to simmer for about 15 minutes (until vegetables are soft). Leave to cool for 5 minutes. Blitz in a food processor. Add the crème légère and lemon juice. Season to taste with salt, pepper, dried red chilli, and cayenne pepper.

Serve with crispy pancetta/bacon/Schinken, pumpkin seeds and some pumpkin seed oil. Enjoy 🙂

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