Pumpkins everywhere! This is a spicy and colorful soup begging to be brought into existence.
prepare 1 Hokkaido to get 2x2cm pieces – you do not have to peel it, just scrape off the hard bumps
prepare 1 pound of carrots to match pumpkin pieces in size
chop 1 red onion, garlic (2 cloves), ginger (1 tablespoon) and chili to taste
braise onion, garlic, ginger and chili in a big pot with little (1 teaspoon) oil
deglaze with Balsamico vinegar
add pumpkin and carrots
add vegetable broth (1 litre)
boil for 25 minutes
blend with immersion blender until smooth
season with soy sauce, coconut milk (400ml) and lemon juice
While this soup will make your whole family flock to your place, it is also a great base to refine your seasoning skills. You can experiment with different spices like pepper, cumin, cinnamon, turmeric or peanut paste to make it taste even more sophisticated. Yes, that red sauce in the picture is Sriracha with some Tumeric on top.
This is my entry to the awesome #fruitsandveggiesmonday contest brought to us by @lenasveganliving. While I am sure to not be the first human making a pumpkin & carrot soup, image and text are my property taken from my blog.
