In times we are in quarantine, the perfect thing to add some variation & give a creative twist to working from home is trying out new healthy recipes. It is also a great way to keep nourishing yourself. A double win, if you ask me! Although fall is already over, this does not mean that my craving for pumpkins needed to end from then onwards. A steaming bowl of nourishing pumpkin soup is all I want, to give me an additional boost and moment of bliss during my workday from home. The best is that it is not difficult to make and the soup leftovers can be packed as meals for other days. Get ready for a savoury sensation that fills your heart and soul directly!
Serving: 6-8 bowls
Preparation & cooking time: 45 minutes
Preservability: 4 days in the fridge.
2 gloves of garlic
1 tablespoon coriander seeds
1 tablespoon turmeric
1 bouillon cube
1 litre water
150 gram mascarpone cheese
- Chop the pumpkin in chunks.
- Preheat the oven at 180 celsius degrees.
- Line the oven tray with olive oil and put the pumpkin chunks in it.
- Place the tray in the oven at 180 celsius degrees for 30 minutes.
- Chop the unions & garlic in small parts, and bake them in a soup pan until they colour gold brown.
- Add the tumeric, coriander seeds and bouillon cube into it.
- Chop the carrots into smaller pieces and add them into the pan.
- Get the pumpkin chunks from the oven and throw them in the pan with all the other ingredient.
- Add 1 litre of boiled water to it and let it cook until the pumpkin chunks get soft. In the meanwhile, stir the substance constantly with a wooden spoon.
- Use a food processor to purée it and add the mascarpone cheese to it until it becomes a smooth and creamy soup. Top it off with basil leaves.. and voilà, your pumpkin soup is ready to eat.
Enjoy! I’d love to hear what your experiences are with making this recipe.
Until next time.