Pumpkin Cream Soup is one of my favorite soups of all time. It’s tasty and has a really nice flavor. It goes super well with roasted seeds.
Soups are really good for you, easy to make, delicious and cheap. Why not make them? Not only on cold nights but in summer too.
Pumpkin soups are made especially in the fall when you find pumpkin everywhere, but you can make it all year round. I encourage you to eat more soups and cream soups because they’re really good for you.
- 350 g of pumpkin, cut into little chunks
- one onion
- 2 carrots
- 1 potato
- 2 cloves of garlic
- olive oil
- salt and pepper
- 20 g of spelt
- 1 L of vegetable stock
- 2 slices of toasted bread, cut into cubes
First, prepare all the ingredients, to be ready for the soup. This way it’s super easy to make it because you have all the ingredients ready to go.
Chop the onion and the garlic, cut the potato and pumpkin into cubes and slice the carrots.
Start by sauteing the onion, garlic, and carrots in a pot for 5-6 minutes, or until they start to get soft. You can add some stock, to soften them up. Season with salt and pepper. Add the pumpkin cubes and saute for 5 more minutes.
Lastly, add the potato and the spelt. Stir to combine and pour in the stock and bring the soup to a boil. When it starts boiling, turn the heat to medium-low, put the lid on and let it simmer for 25-30 minutes, until the veggies and the spelt are cooked through.
The reason I add spelt to cream soups is that it makes them creamier without adding any cream. You can add brown rice as well. Just a handful. You will really see the difference.
When the spelt is cooked through, let the soup cool for 10 minutes. Then, blend it with a hand blender or a normal one, why you have on hand. Season again if it necessary.
Serve hot with toasted bread on top.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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