Pumpkin Soup

Written by Kajsa IngelssonSeptember 28, 2017

As you all know, I’m located in Cape Town now and it looks like I will be here for a while. I will be sharing my recipes that will reflect the seasons on this side of the world, a.k.a the southern hemisphere. I was a little perplexed though, I know the lot of you beautiful readers of mine are living in the northern part of the world and might not be craving popsicles in mid december 😛

Enter; my mother Ingela. She will be providing us with weekly recipes from Sweden and together we will cover the wholeeeee globe 😛 Or at least every season. With no further ado I present Moma Bear’s first recipe:

Pumpkin Soup

Serves 4, about 20 min

  • 1 kg of any type of pumpkin, cut into cubes.
  • 1 carrot, chopped
  • 1 small onion, chopped
  • 10 cm leek (the white part only), chopped
  • ½ red pepper, chopped
  • ½ a bunch fresh coriander, chopped
  • ½ fresh chili, chopped and without the seeds
  • 2 garlic cloves, finely chopped
  • ½ liter water or vegetable broth
  • 2 tablespoons olive oil
  • Salt, to taste

How to do:

  • Heat the olive oil in a big pot.
  • Add the three different kinds of onions.
  • Let it fry until the onions are soft.
  • Add the rest of the ingredients and let it fry for a couple of minutes.
  • Add some salt.
  • Add the water/broth and let it cook for about 15 minutes.
  • When the pumpkin and the carrot are soft, blend the entire soup at high speed.
  • Serve and sprinkle whatever you like (roasted pumpkin seeds, coriander or croutons).