Having lived in Sydney for the last 3 years (where there are only two seasons), I totally forgot how beautiful Autumn is. I can't get enough of the changing colours and chestnuts lying everywhere. It also means autumn vegetables are in season here in Germany, so I'm stocking up on kale and pumpkin!
One of my other favourite things about it getting colder is - soup. I love making a huge batch and freezing it. It's a delicious, super healthy and cost effective meal I can take to work for lunch or use up when I can't be bothered cooking. I was sick recently so I made a batch of pumpkin soup. It's an easy and quick recipe so I thought I would share it here. You can be really flexible with the measurements so don't worry if you don't have the exact amounts.
Preparation time: 30 minutes
Ingredients (serves 4 - 6):
- 1 medium sized pumpkin of your choice
- 1 onion
- 1 small clove of garlic
- 1-2 inches of garlic
- 3-4 cups of veggie stock
- 1 teaspoon cinnamon (optional)
- 1 teaspoon nutmeg (optional)
- 1/2 can coconut milk
- Salt & Pepper
- Peel and chop the pumpkin into small-ish cubes. Chop the onion, garlic and ginger.
- In a large pot, heat some oil of your choice (I used coconut oil), and add the onion, garlic and ginger. Simmer for 5 minutes or until cooked.
- Add the pumpkin and simmer for a few minutes. Add salt & pepper.
- Add the 3-4 cups of stock to the pot. The ingredients should be completely covered by the stock, so add more water if needed.
- Cook for 20 minutes.
- The pumpkin should be soft and starting to separate. Remove from the heat and use a hand blender to blend the soup until smooth.
- Return the soup to the heat and add the cinnamon, nutmeg and more salt & pepper (if required).
- Add the coconut milk and cook for a further 5 minutes. Enjoy!