Pumpkin Soup

In the Netherlands, soup is a staple. It goes without saying that in traditional Dutch workplaces, it is almost mandatory to enjoy soup at lunch with a sandwich. I did not quite understand this, seeing three selections of soup in the office every day and then watching every person stand in the queue.

It was only when I went to Delft and saw a Dutch lunch on the menu that comprised soup, a cheese sandwich, and a fried kroket, that I realized this was the culture. As usual, this was met with resistance from me. If I did not have the delicious taste of Woolworths Butternut Soup, I really was not keen on exploring my other options.

After a few weeks, of course, I saw a pumpkin soup on the menu, and I thought, "Let me give it a try." This was the end for me; I am now so enthusiastic about soup that we have it on our menu at least once a week.

It goes without saying that soup, in all forms, has significant value in your diet. It contains a significant amount of vegetables and therefore

It goes without saying; soup in all forms adds significant value for your diet. It contains a substantial amount of vegetables and, therefore, the positive benefits of the antioxidants that come with them. In addition, it's a lighter meal that does not leave you feeling crammed full. If and when you can substitute red meat out of your diet, I think it gives your body a well-deserved break.

Another great use for soup is catering for large groups. I made this recipe when my family was visiting from South Africa, it was a hit especially with the kids. However, that means that the ingredients described above is enough to feed nine people. You can always follow the recipe as instructed , and freeze the left overs for another day, but you can always half the ingredients.

As most of my reciepes , you will find that this one is easy to make and takes minimal time. Feel free to add and remove ingredients as you see fit.

South African Ingredients

• 800g of cut pumpkin pieces

• 4 peeled carrots

• 1 whole peeled onion

• 1 garlic head, fully peeled

• 3 sticks of celery

• Vegetable Stock of your choice

• 1 tablespoon of salt

• 1/2 tablespoon of pepper

• 1 teaspoon of mixed spice

• 1 teaspoon of Thyme/Italian herbs

• 500 ml of full cream

  
  

Netherlands Ingredients:

• 800g of cut pumpkin pieces

• 4 peeled carrots

• 1 whole peeled onion

• 1 garlic head, fully peeled

• 3 sticks of celery

• Vegetable Stock of your choice

• 1 tablespoon of salt

• 1/2 tablespoon of pepper

• 1 teaspoon of mixed spice

• 1 teaspoon of Thyme/Italian herbs

• 500 ml of kookroom

Instructions:

1. Prepare all the vegetables. I do not have the time to cut and store my vegetables, therefore I buy my pumpkin pieces already cleaned and chopped. As a meal preparation step you could do this on the weekend.

   
   

   

   Key ingredients for pumpkin soup

   
   

2. Make your vegetable stock, I use the stock cubes which I must admit is not the best, but I make do.

   

   Vegetable Stock

   
   

3. The spice guide is quite accurate, but I have added a picture of the quantities used to give you an idea, I prefer the pumpkin taste and therefore steer away from over-using the seasoning but this is your choice.

   

   Spices used for the Pumpkin Soup

4. Add all the ingredients to your pot except the cream. I make this soup on the stove using an ordinary pot, but you could also add all ingredients to an instant pop, if this suits you best.

   

   Pumpkin soup ingredients in the pot

   
   

5. Cook for 20-25 minutes, as a general rule, I monitor the carrots once they are soft enough to blend, I take this as an indication that the meal is ready. You will also notice that the vegetables change their color but this is totally normal.

   

   Cooked Pumpkin Soup Ingredients

   
   

6. Blend all the ingredients together, I use a stick blender for this so I avoid having to move ingredients and also save my husband on the cleaning time. Once it is all blended you get a puree texture which at first threw me off but the cream really smooths out the texture.

   

   Pumpkin Soup Blended

7. Add the cream to the mixture and cook on low heat for a few minutes so that the cream mixes well into the soup.

8. Add a baguette loaf and enjoy!

Variations:

Butternut/Pumpkin

I use the same recipe but replace the pumpkin with butternut. The pumpkin for me has a sweeter taste and that's why I enjoy it more personally. However, having the same soup too many times can get a bit annoying so feel free to change it up.

Vegan Friendly Options

The soup is vegetarian but is not vegan. Adaptations made to suit vegans can be coconut cream as a substitute for the full cream. This does change the taste. I would recommend using sachet based coconut cream due to the Guar Gum added to the cans, which if you are using a significant amount can really impact your health.

Hope you enjoy it!