Cozy Autumn Recipe: Pumpkin Soup
Blended with oat milk and lightly seasoned with salt and pepper, this silky pumpkin soup is a quintessential autumn recipe that captures the pure essence of the season in every spoonful.
Making: 4 portions
INGREDIENTS
250g Pumpkin
1 Tbsp Extra Virgin Olive Oil
50ml Red Onion, chopped
50ml Oat Milk or Regular Milk
1 tsp Salt
1/8 tsp Black Pepper
1 cup Water
For Garnish Kale or Parsley, finely chopped
INSTRUCTIONS
1. Preheat your oven to 400°F (200°C). Place the pumpkin on a baking sheet and roast it for 30 minutes. Once done, let it cool down and then puree the roasted pumpkin.
2. In a large pot, heat 1 Tbsp of olive oil over medium heat. Add the finely chopped red onion and sauté for about 5 minutes until the onions become soft and translucent. Next, add the pumpkin puree and 1 cup of water. Stir well, and then transfer the mixture to a blender.
3. Blend until smooth, and then return the pureed soup to the pot. Add the oat milk (or regular milk) and cook over low heat for 5 minutes. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
4. Serve your creamy pumpkin soup in bowls, garnishing each serving with finely chopped kale or parsley.
Enjoy your homemade pumpkin soup as a comforting and warming appetizer or a delightful main course, especially when paired with crusty bread on a chilly day. Bon appétit!