Today, I made this fabulous, easy to make Seasonal Kicked up pumpkin soup to nourish me! A while ago, I received a big fresh pumpkin & a big yellow courgette from our friends who have an allotment! We were happy receivers! I used dried chili peppers, that I grew myself! 😉 This soup is so smooth, because of my beloved Vitamix & so kicking too, just right!
Recipe: For 2000 ml of silky smooth soup!
550 gr peeled, seeds & mellow stuff removed, cut into cubes fresh pumpkin ( weighted when cut up & peeled )
420 gr yellow courgettes, cleaned, cut up into chunks
1 medium white onion, peeled & cut up
2 fat cloves of garlic, peeled & cut up
1/2 teaspoon of dulce smoked paprika
2 dried chili peppers ( stems removed & cut up ) / I used dried home-grown red chili peppers de padrón!
a fruity evoo
a few dashes of Maldon sea salt
1 liter hot vegan gluten-free stock
10 grins of black pepper
1. Take a larger cooking pot & heat up on medium-high. When hot, add a few drizzles of that fruity evoo. When sizzling, add cut up onion & garlic. Season with some sea salt & 5 grins of black pepper. Stir often. Add cut up courgette & pumpkin cubes. Add 10 grins of black pepper & cut up dried chili peppers. Stir often. Fry your courgette & pumpkin pieces for a while, like 5 to 7 minutes. Reduce the heat if you need to. Now, pour hot vegan gluten-free stock over it all & stir everything round into the pot. Cook with a lid on for about 8 minutes or until your veggies are cooked through.
2. Laddle your soup into 2 batches into your Vitamix & place the tamper in it too! Be careful, the soup will be extremely hot!!! Blend until completely smooth. Pour the blended soup into another clean pot & do the same with the rest of the soup. Combine the 2 mixed soups. Taste. The soup was very smooth, nice color & an added kick at the back of your mouth,…That is what you want!
3. Laddle your soup into lovely soup bowls & enjoy just like that or with a baguette smeared with vegan butter on the side! Yum Yum yummy! 🙂
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