I don’t consider myself a big fan of soups, but somehow I end up cooking soup at least once a week. This week, as I am still in holidays mode, I made this wonderful pumpkin soup. We are spending the holidays at my mom’s house, in a small village in North Greece. Peanut loves it here but for Almond was his first trip. I am very happy to see them getting along that good. They both love my mom’s old burner stove and they spend all day sleeping or playing in front of the fire. I can talk about these two for hours.
Anyway, my mom’s garden is still full of huge pumpkins so the first thing I did once we got here was of course to pick and cut one. It’s been a crazy pumpkin week. Except this creamy and flavorful pumpkin soup, I also make Greek style pumpkin pie, a pumpkin new year’s cake and many many cookies. Will post all the recipes in the next few days, but let’s start with this one first!
1 kg/2 pounds fresh pumpkin cubes
3 Tbsp olive oil
1 onion, thinly sliced
1 tsp cumin
1 tsp ginger
1 tsp coriander
1 tsp fresh ground black pepper
2 carrots, cut in small pieces
8 cups vegetable broth
2 cups soy milk
1 cup chestnuts cut in small pieces
salt to taste
In a big pot heat the olive oil over medium heat and saute the onion and the spices. Add the carrots and the pumpkin and saute for a minute. Add the vegetable broth, bring to a boil, lower the heat to medium-low and cook for about 40 minutes, until the pumpkin is fully cooked and soft. Add the soy milk and season with salt to taste. Blend the soup using an immersion blender adding more vegetable broth or soy milk depending on how thick or think you want your soup to be. Serve topped with the crumbled chestnuts. Enjoy!