Sunday, October 18, 2015

Pumpkin Spice and everything nice - Soup

First of all, I want to say thank you to everyone reading this blog. I love all the support I get from you guys and all the kinds words you send me. It really means a lot to me if someone mentions that they've read my blog, or uses the #deathstaronamission. I might not show it to you in public, because I'm overwhelmed and speachless, but I really appreciate it! So thank you so, so much!

Now, let's get down to business. First one in a series on pumpkins is this easy to make soup. It's a heartwarming, healthy broth that is just perfect for these first cold days. But, when you add a little bit of coconut cream, it's just perfect for the holiday season. As I've said, this is a pumpkin series, so there will be more coming up in the next two weeks. Expect stuffed butternuts, stuffed cute tiny pumpkins, maybe a spaghetti, who knows? I'm not going to spend much words on this one, so here's the recipe. Enjoy! And let me know if you tried this one out!

1 leek
Half a pumpkin (You can use the other half for making puree, recipe here)
2 potatoes
1 onion
1 clove of garlic
1 tsp turmeric
Black Pepper
Vegan butter

Chop the onion, leek, pumpkin (peeled) and potatoes. Mince the garlic.
In a large pot, add a large clump of vegan butter and let it melt. Add the onion, garlic and leek and let them steam for about two minutes. Add the pumpkin and turmeric. Let simmer until pumpkin is soft. Add vegetable broth and potatoes and let boil for 2O minutes on a lower fire.
Take your pot of the fire and mix with a handmixer until you get a nice, thick soup. Add desired amount of black pepper for seasoning.


  1. Haha, het toeval wil dat ik op dit eigenste moment pompoensoep aan het eten ben. De pot was in 2 dagen helemaal op!

    Aangezien ik nog een shitload pompoen uit de moestuin over heb, zal het hier thuis ook nog wel een tijdje pompoen madness zijn, dus laat maar komen, die recepten!