Autumn is calling for… Pumpkin Soup! Get the new recipe here!

For me the autumn always calls for candlelight, hygge and a nice warm homemade soup….

So what’s better than a healthy heart-warming pumpkin soup?

Try this seasonal pumpkin soup with a twist of apple and ginger! Of course vegan, gluten and lactose free!

The apple makes it fresh and fruity, the ginger gives it the right warmth and boost.

I made it with apples from my garden – fresher and more local cannot be found 🙂

Also, the combination of ingredients gives you a real boost for your immune system!

Anti-Inflammatory from the Ginger root

Antioxidants and dietary fibers from the apples and pumpkin as well as vitamin C and potassium from the later!

The fresh chili tops up on vitamin C and Vitamin B 6.

Enjoy! – and stay warm, healthy and happy!

Pumpkin Soup with Apple and Ginger
(vegan, gluten and lactose free)

Ingredients, 4 Persons:

1.3 kg pumpkin (red kuri squash / Hokkaido)

1 onion

1 clove garlic

½ fresh chili

20 g fresh ginger

1-2 apple (for cooking, for example Belle de Boskoop)

1.5 l vegetable stock

Salt and pepper

60 ml coconut milk (+ extra for serving)

Preparation:

1. Peel, deseed and chop the pumpkin roughly, peel and chop onion and garlic.
2. Peel and grate ginger finely. Remove seeds from the chili and chop finely.
3. Peel and chop the apple(s) roughly.
4. Place onion, garlic, ginger and chili in a large saucepan and sauté until soft.
5. Add pumpkin and vegetable stock. Bring to boil.
6. Simmer for 15-20 minutes. Add apple and let simmer for an extra 5 minutes.
7. Blitz in a food processor or with a hand blender.
8. Season with salt and pepper
9. Here you can choose to add coconut milk directly or if you want people to add coconut milk as an option when served.
10. Decorate with dry-roasted pumpkin seeds and serve.

Bon Appetit !

Lene Pedersen