My favourite pumpkin soup recipe
40g shallots chopped
walnut size piece of ginger chopped
25 g butter
200ml milk / cream / coconut milk (paleo)
1.5 tsp paprika
1.5 tsp curry powder
1 vegetable stock cube
salt and pepper to season
optional : chopped ham, chilli flakes
- Melt the butter in a pan and add the chopped shallots and chopped ginger until lightly brown.
- Add the chopped pumpkin, potato, water, paprika, curry, stock, 100ml milk and bring to the boil. Leave to simmer for 20 minutes.
- Add the other 100ml milk, nutmeg and salt, pepper and chilli to season.
I love to add some ham in at the end and some styrian pumpkinseed oil (this is my where my austrian side of the family comes from and I love it). You can also add 100ml of orange juice into number 2, and just 300ml water to add a bit of fruitiness.