(Super) Spicy Pumpkin Soup

spicy pumpking soup

The other day I was out for a walk and sorta wasn’t dressed properly. See, my home is built in a good way. I have sunshine in my living room the entire afternoon. Which by the way makes taking a nap on my couch an absolute dream – all year round! Also my heating bill is very low because the sunshine will heat up my place during the day nicely. BUT, the sunshine and the comfy temperature in my house have been making a fool of me more than once…

Hmmmm, I got sidetracked, sorry!

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So I came home after this mentioned above walk, toooooootally freezing! And starving! So it was a no no for taking a hot bath. Least I would have been ending up biting into the soap bar or worse snarfing down a big box of cookies.

Hot soup for the rescue!

I decided once again to be brave and started cooking without a recipe. You could say that I was flying by the seat of my pants but more often than not – it turned out delicious.

It should serve 4 as a starter or 2 to 3 people as a full meal – depending on your people (duh!) and how much bread you serve with it. And for all you single peeps out there – it freezes and heats up nicely.

  • 1 any kind of pumpkin (washed and cut into small pieces – if you use Hokkaido you can even save some time and leave the skin on! I used butternut squash, though)
  • ½ celery (not the sticks, but the root, peeled and cut into small pieces)
  • ½ red onion (you know the drill by now)
  • 1 thumb sized piece of ginger (don’t go over board here like I did – that is, if you want to loose the “super” from the title)
  • 1 liter of broth (I used vegetable broth)
  • 1 tablespoon of sour cream (regular cream or cream cheese should do the trick, too. Use whatever is handy.)

Put all the ingredients BUT the cream into a pot and cook it for about 30 minutes or until the pumpkin is soft. Purée it and add the sour cream. If you want to be fancy you could decorate each serving with a blob of sour cream and a drizzle of – say – pumkin oil or creamy balsamic.

Enjoy!

Printable Recipe

(Super) Spicy Pumpkin Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 any kind of pumpkin (washed and cut into small pieces - if you use Hokkaido you can even save some time and leave the skin on! I used butternut squash, though)
  • ½ celery (not the sticks, but the root, peeled and cut into small pieces)
  • ½ red onion (you know the drill by now)
  • 1 thumb sized piece of ginger (don't go over board here like I did - that is, if you want to loose the "super" from the title)
  • 1 liter of broth (I used vegetable broth)
  • 1 tablespoon of sour cream (regular cream or cream cheese should do the trick, too. Use whatever is handy.)
Instructions
  1. Put all the ingredients BUT the cream into a pot and cook it for about 30 minutes or until the pumpkin is soft.
  2. Purée it and add the sour cream.
  3. If you want to be fancy you could decorate each serving with a blob of sour cream and a drizzle of - say - pumkin oil or creamy balsamic.

 

⋅ Habiba ⋅

PS: I’d love to know if you give this soup a go. Tag @habiba_cml on Instagram, and be sure to subscribe to my mailing list to receive more yummy recipes to your inbox! Following my blog with Bloglovin is an option, too.

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