Pumpkin soup with apple


Hi all! As you all know, here in the northern hemisphere it is pumpkin season! I've seen lots of pumpkin recipes on the blogs I often read. Last week I made pumpkin soup myself. I'm actually not really a soup kind-of-person, but, for pumpkin I gladly make an exception. I think it's very comforting. Each time I use different ingredients just to experiment a little. This time I just apple, and it turned out to be a success!

When I was young, I couldn't imagine pumpkin was something you ate. It just wasn't that normal here in the Netherlands. That changed for me when I did my internship in Washington DC. In the house I lived we often ate pumpkin and I loved it. The chocolate cake that was there every Sunday too by the way. 

Back to my soup. I didn't add any cream this time. It's very suitable for vegans. Just spices, veggies, broth and an apple.  If you are a person who loves a creamy soup, just add some (non dairy) cream before you puree the whole thing. 

Pumpkin soup with apple and carrot


Serves 4

1 medium pumpkin
1 large carrot
1 apple
1 onion, cut into small pieces
2 cloves of garlic, minced
0.5 inch fresh ginger, cut and peeled
3 cups of vegetable broth
Salt and pepper


Chop the onion, the garlic and the ginger. Cut the pumpkin, apple and carrot into dices and put aside.

Heat oil in a pot over medium-high heat. Stir in the onion and lower the heat. Add the apple and carrot and stir-fry for a couple of minutes. 

Add the ginger and garlic. Stir one more minute. Add the vegetable broth and a pinch of salt and cook for 30 minutes. Make sure you lower the heat once the soup boils, it has to be simmering. 

Remove the pot from the fire and puree the soup. Add salt and pepper and let simmer for a few minutes. Serve with fresh parsley, some toasted pumpkin seeds and a slice of sourdough bread.