Creamy Pumpkin Soup
One of the glorious things about autumn food is that it is pumpkin time!
With so many ultra sweet and dense-fleshed varieties to choose from - Hokkaido, Red Kurri, Kabocha, Crown Prince, Hungarian Blue - making delicious, sweet soup with them often is a great idea.
Here is a simple recipe with only a few ingredients. Feel free to add your own favourite herbs for a different accent. This one uses fresh rosemary, but you could use fresh ginger slices for a more pungent taste, or any other chosen ingredient.
Servings 3 people
- 1/2 sweet pumpkin medium sized
- 2 white onions
- 1 inch Kombu
- 5 cups Filtered water
- 1/2 tsp sea salt or herb salt to taste
- 1 sprig of fresh rosemary
- 1 tsp olive oil
- 1/2 cup oat or other grain or nut milk (optional)
Slice the onions finely. Bring the water to a boil with the kombu and add the sliced onion.
Remove the seeds and skin (if it is thick) from the pumpkin and cut into bite size pieces. Add to the pot and simmer with salt for 15 – 20 mins.
Remove the kombu and add the rosemary and simmer for another 5 mins.
Remove rosemary and blend until smooth, adding oat milk if used.
Stir in olive oil before serving.