Sprouted Fig (The Smoothie Lover)
October 31, 2012
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Happy Halloween!

Wow, it’s already Halloween. I can’t believe it. Halloween usually means to me, that autumn is soon over and Christmas is just around the corner. It’s such a shame, there’s only one month left of the fall. I really love fall. I know I’ve said it a thousands times before, but  autumn really is my favorite time of the year.

But luckily there’s still a month left. That meand plenty of time for me to enjoy the fall and to make a lot more “autumn-ly” food :-) Yeah!

I made this lovely and spicy hokkaido pumpkin soup a little week ago. It was a really cold, windy and rainy day. And dark! Actually really Halloween-like.

This soup is great for cold autumn days – and perfect for a Halloween’s night.

Enjoy a lovely pumpkin soup and Happy Halloween!


Hokkaido Soup w/ chili and ginger
Serves 4

How to do

Peel the hokkaido pumpkin:

Cut into big chunks – about 2×2 cm.

Cut the onions coarsely and squeeze the garlic. Sauté the onions, garlic cloves, chili and ginger in olive oil i a bit sauce pan. Cook for 5 minutes and add the pumpkin. Fry for another 5 minutes and add the bouillon water. Bring it to the boil and boil until the pumpkin chunks are tender.

Blend the soup in a blender until smooth. Transfer to the saucepan again and add the yoghurt. Flavor with salt and pepper and serve hot with some nice bread.

Enjoy! And have a happy Halloween.


One response to “Autumn Pumpkin Soup w/ chili and ginger”

  1. […] have a huge list of things I’d like to try including my favorite picks: Pea and Edamame Dip, Autumn Pumpkin Soup with Chili & Ginger, and her Chia Pudding with Maple Syrup, Roasted Almonds and Dried Figs, which is apparently her […]

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