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Creamy Pumpkin Soup

I love creamy soups! I wouldn’t say I eat it often, but from time to time I literally crave creamy soups and want to have it every single day of that specific week. Might be the reason to why I end up not having it for the following two months – but hey, that’s just how I work. Autumn is obviously a trigger for these soup cravings, I can’t think of a better season to have soups.

There are so many ways to be creative when it comes to making a soup and you can use almost any vegetable you feel like. I tend to use root veggies most of the time but most vegetables work just fine! Cooking soup is also a great way of making use of vegetables that have gone a bit soft, or in other ways have lost their texture. A soup is >>according to me<< meant to fill, warm and light me up – therefore, I always make sure my soups have enough nutrients and fats to keep me going. I also always top my soups with nuts or seeds and have a salad on the side.

INGREDIENTS:

  • 400 g Pumpkin or butternut squash
  • 300 g Sweet potato (peeled)
  • 1 large yellow onion
  • 2 garlic cloves
  • Ginger (I use quite a lot but at least 3 cm)
  • 1 can of full fat coconut milk
  • 1 vegetable cube (as clean as possible) dissolved in 500 ml water
  • 1 tsp umeboshi puré
  • 1-2 tsp organic turmeric powder
  • Sea salt
  • White and black pepper

Start by boiling the pumpkin and sweet potato until they become soft. In the meantime, fry garlic, onion and ginger in some coconut oil and heat up 500 ml water and let the vegetable cube dissolve. When the pumpkin and sweet potato are soft, rinse the water and place them in a blender. Add half of the vegetable stock water, half of the can of coconut milk and the fried onion, garlic and ginger. Mix it smooth. Add the rest of the water and coconut milk as well as the rest of the ingredients and mix for a few more minutes. Then, pour the soup into a large pot and let it simmer for a few minutes. Add more water if you want it more liquid. Serve with roasted pine nuts, soy yoghurt and fresh herbs. On top of that, I’m throwing in a great book recommendation for my white readers!

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