Pumpkin Soup

Hello lovelies!

It’s fall, which makes it almost obligatory for every blogger to post something with pumpkins, right? My entire instagram-feed is currently filled with pumpkin pancakes, pumpkin spiced lattes, pumpkin seed bread and of course the beautiful yellow pumpkin soup. But to be honest, I had never eaten anything containing pumpkin before and even this time it was more of a coincidence that I had one at home (Fitnessguru had asked me to make pumpkin cupcakes for them!)! I still had some of my grandpa’s potatoes at home and also found some carrots and onions in my fridge so I decided to give a soup a try – and it turned out perfect!

INGREDIENTS (for about 6 bowls)

1 little pumpkin (Hokkaido)
2 onions
3 middle-sized potatoes
2 carrots
1 tsp paprika
1 garlic clove
1 l water
1 vegetable brine cube
200 ml oat cream (soy cream works too)
1 piece (ca. 3cm) ginger
some lemon juice
salt, pepper, chilli
fresh coriander


1. Peel and quarter the onions.
2. Cut the pumpkin into halves and take out the seeds with a spoon. After that cut the pumpkin in slices or smaller pieces. Wanna know what’s best? You don’t even have to peel the pumpkin!
3. Peel and slice the carrot, wash your potatoes, and in case they’re big, chop them up too.
4. Peel and slice your ginger.
5. To a large saucepan over medium heat add the water and the vegetable brine cube and the slower cooking vegetables (potatoes, carrots) and cook for a few minutes.
6. Add remaining veggies and ginger and garlic and bring to a simmer. Use a fork to check when they’re soft.
7. Transfer soup mixture to a blender or use an emulsion blender to puree the soup. I use a vitamix, because it makes soups extra fluffy and creamy.
8. Finally add the spices and the oat cream and serve hot with fresh coriander.

The best thing is, that you can bring the soup to work in a box (did you see my snaps last week?) and that it keeps well in the fridge too, because it doesn’t contain any animal products (which rot a lot faster). Of course you can also freeze the soup, but I didn’t have to do that, even though I have made almost 4 litres since last weekend! The soup is so good that I have had it every single day!