Yesterday, I invented this lovely pumpkin soup. Easy does it here! :)
MMM!
You know, a while ago, We harvested all of our pumpkins. A few days ago, we cut the 1st of our Musque de Provence pumpkins open. The smallest one was this beauty:
In total weight, this French pumpkin was 5 kg 553 grams! Ooh yes. The peel was very thin & the flesh looks like the inside of a lovely melon. The flavor is more sweet-like then any other pumpkin we grow. You know that we grow butternuts & Uchiki Kuris. Just look again at that beautiful inside:
Beautiful color! :)
So, I had some leftover veggies in my fridge that I had to use up so I created this lovely healthy soup with a twist! ;)
Recipe: For a whole lot of soup
Ingredients:
100 gr = 1 big long red sweet pepper cleaned, pits & white bits removed, cut up, weighted when cut up
1 medium white onion, peeled & cut up —- there is no need to cut up fine because it all is going to be mixed later
2 fat cloves of garlic, peeled & cut up—- there is no need to cut up fine because it all is going to be mixed later
820 gr (5 cups + 1/2 cup) Musque de Provence pumpkin: peeled, treads & pits removed, cut up into chunks
320 gr ( 5 cups) cleaned, washed, pad dry, leeks, white & green parts cut up
2 teaspoons ground garam masala. In my garam masala there were these ingredients: ground cardamom, ground cinnamon, ground black pepper, ground nutmeg & ground cloves
black pepper: 25 grins
Himalayan pink salt: 20 grins
a fruity extra virgin olive oil
1500 ml of a hot vegan gluten-free stock
Method:
- Take a soup pot & add some drizzles of a fruity oil to it. When hot, add chopped garlic, onion & pepper chunks. Fry for about 5 minutes, stirring often. Now, add chopped pumpkin, 2 teaspoons of garam masala, about 10 grins of black pepper & about 10 grins of pink slat. Stir with a large spoon. Fry for about 8 minutes or so, adding more oil if you need to.
- Now, add chopped leeks & fry for about 5 minutes. Add hot stock & bring to the boil. Place fitted lid on & cook until veggies are cooked through. It took me 10 minutes. Check season one last time. I added 15 grins of black pepper & about 10 grins of pink salt. Mix with an immersion blender & serve! :) ♥ Stay Tuned! If you liked this post & want more of them, join 1,371 email followers! Subscribe by email! It is free!
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Sophies Foodie Files
Filed under: Dairy - Free, Egg - Free, Gardening, Gluten - Free, Soup, Vegan, Vegetarian
