pumpkin soup!

Photo of a beautiful fall road in Kentucky this week, compliments of my grandparents

Fall has arrived in Paris and cool weather is the perfect time for creamy soups! This one was great because I roasted the pumpkin the day before while doing homework and then threw it together at lunchtime the next day in about 20 minutes. I’m constantly running short on time so I was really happy when I managed to put something together so delicious in such little amount of time. Oh, and I got to use the blender!

Ingredients:

  • 1 small pumpkin
  • 1 240 g can of white beans
  • 2-3 cloves of garlic
  • Vegetable stock cube/bouillon
  • Rosemary
  • Olive Oil
  • 4-5 shallots or one medium onion (white or yellow)
  • Pumpkin seed oil/walnuts (optional)

First, cut the pumpkin into pieces and take out the seeds. Then roast it at 180 degrees C in the oven for about 40 minutes, until it’s nice and soft when you poke it with a fork.

Then cut off the skins with a knife at set the mushy pumpkin aside.

Next, chop up some onion, or shallots.

Then put them in a pan with 1-2 tablespoons of olive oil and cook them over medium heat, about 4-5 minutes. Then add some crushed garlic. (If you don’t have a garlic crusher, dicing it into tiny pieces would probably work too, but takes more time.) Then add some rosemary, 1.5 cups of water and a cube of vegetable bouillon.

Next up, add some beans. I know this doesn’t look good right now, but just wait! Cook this non-appealing mixture for about 10 minutes.

Okay, now comes the fun part… add the pumpkin!

I mashed it up a little bit as I stirred it in, to help the process in the blender, but I’m not sure it’s necessary. Cook for about 7-10 more minutes.

Now comes the really really fun part! Take it off the burner and let it cool for the blender. Or, if you have an immersion blender (I’m jealous) go ahead and blend it up.

Then, drum roll… you have pumpkin soup!! Add some pumpkin seed oil or some walnuts to the top, or whatever makes you happy!

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