pumpkin soup

By Janneke Verheij
September 25, 2009
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Author Notes: a delicious soup that can easily be adjusted to any season. This is the basic recipe,very good as it is, but I have to admit that I hardly ever make the soup twice in exactly the same way. If there are some carrots in my vegetable drawer or if I have some left over blue cheese, I would throw it in as well. Once I used the juices that were left on the bottom of a chicken Tajine next to the stock, the result was a nice and rich flavored soup.Janneke Verheij

Serves: 6

  • 750 gram butter squash pumpkin
  • 2 red bell peppers
  • 1 big sweet potato
  • 1 spanish pepper
  • 1 big onion
  • 4 garlic cloves
  • 1 tablespoon masala kerrie
  • 2 1/2 liters vegetable stock
  • coriander to garnish
  1. Cut the onion, the Spanish pepper, bell peppers and the garlic small.
  2. Clean the pumpkin and potato and cut them in large chunks.
  3. Take a soup pan with a heavy base and saute the onion, pepper and paprika for 10 minutes in oil.
  4. Add the potato, pumpkin and garlic; bake it for 5 more minutes and poor over the hot stock.
  5. Cook it until all the ingredients are very soft; puree into a nice and smooth consistency. Season with masala Kerrie, pepper and salt. Garnish with coriander if you like. Enjoy!

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