Pumpkin Harvest

From the garden to my table: I love this concept and I am quite lucky because since we moved to Frankfurt, I’m closer to my family and to my family’s vegetable garden! So, I can enjoy the great products they cultivate.

Last weekend we went there and we brought some pumpkins. So, now is the time for a typical autumn soup.

From the harvest to the soup

serves 6:

1kg pumpkin
2 onions
2 cloves of garlic
vegetable stock
200ml cream
nutmeg
olive oil
salt and peper
pumpkin seeds

Heat 2 tablespoons of olive oil in a large saucepan, then gently cook 2 finely chopped onions and garlic for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turns golden.

Pour vegetable stock into the pan until it covers the pumpkin, then season with salt, pepper and nutmeg. Bring to the boil, then simmer for 10 mins until the squash is very soft. Mix with a hand blender and pour 200ml cream into the pan.

Serve the soup in individual bowls and sprinkle the pumpkin seeds.

Bon Appétit!

On my parent's garden

Pumking soup

6 Thoughts on “Pumpkin Harvest

  1. It looks sooooo delicious!! I would like to try next time :) you explained very well !! Great recipe ;)

  2. A great pumpkin soup nourishes the soul! :-)

  3. Anonymous on October 24, 2013 at 9:53 am said:

    Thanks dear Aline!! It seems delicious!

  4. Anonymous on October 29, 2013 at 10:49 pm said:

    Pour l avoir déjà réalisé, je vous assure, que ce veloute est un délice. Coco

  5. rephotographer on November 2, 2013 at 3:44 pm said:

    I love your site! Gorgeous photography and awesome recipes. I’m going to try to make this soup. Thanks for sharing.

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