PUMPKIN SOUP
This November didn´t feel as cold as in the last couple of years. This made me think that I finally got used to the German winter and I gave myself a well deserved pat on the back. Well done Sonia, you are half German now.
You little naive thing.
Welcome to winter.
This weekend the temperatures went down and it got very cold. Like … SERIOUSLY COLD. (Now I can hear my boyfriend saying: “Sonia…you are always over-exaggerating! ” … I think he often forgets that I´m spanish…)
This is that time of the year when I struggle if I have to wait more than 5 minutes for the train. That time when getting out of the house without a scarf, gloves and a cap basically means you are spartan-strong. Or very forgetful, which you will regret when the freezing air hits your ears. Those days when the only thing you want is staying inside your warm nest, under a fluffy blanket on your cozy sofa and watching a movie. With a SOUP. Always soup.
This is such a perfect soup for these cold days when you really need something warm, soothing and comforting but at the same time you want to keep it light. The pumpkin puree makes this soup creamy, silky and subtly sweet. The spices, vegetable broth and soy sauce add a delicate savory touch. Simply delicious. I am pretty sure this soup will become your winter staple.
If you are filling like a more hearty meal, this pumpkin soup combines perfectly with some toasted dark bread dipped in hummus.
PUMPKIN SOUP
Prep
Cook
Total
Yield 4 servings
Ingredients
- 2 and ½ cups vegetable broth
- 1 and ¼ cup non-dairy milk
- 1 and ½ cups cooked pumpkin
- 2 teaspoons mustard
- 3 tablespoons onion flakes
- ½ teaspoon garlic
- ½ teaspoon salt
- Pinch of pepper
- Optional toppings: dried parsley and onion flakes
Instructions
- Place all the ingredients in a pot and bring to boil. Then simmer for 15 minutes.
- Blend and serve
Courses Soups
Cuisine Low-Fat, Gluten-Free, Soy-Free, Nut-Free
