Monday, October 7, 2013
Sunny pumpkin soup with thyme
On fall sundays I love to cook soups. Its such a nice way to get some veggies and vitamins at the same time as it warms you up and brightens your mind.
This weekend, back from my Italian adventure, I decided on pumpkin. Easy.
To cook this completely vegan and diary free soup, you will need:
1 middle sized pumpkin of choice
2 large cloves of garlic
1 silver onion
Vegetable stock of choice
5 dl of water
Fresh or dried thyme ( I used dried from my own balcony this summer)
Olive oil, sea salt and freshly ground pepper
1. At medium temperature, sweat the onion and garlic (copped up) until lightly transparent
2. Peel and chop up your pumpkin - add to the onion mix - sprinkle with thyme
3. Add the water mixed with vegetable stock and let simmer until the pumpkin is soft
4. Mix and add more water and seasoning if needed.
A drizzle of balsamico works really well when serving the soup - enjoy!