Fall is all about pumpkins and spices. Am I right? Everything is either made out of pumpkin or pumpkin spiced and so on. People go crazy over it! And so do I.
There are many types of pumpkins and winter squashes but my favourites happen to be butternut squash and hokkaido pumpkin. What are your favourites?
I can eat butternut squash straight out of the oven without adding anything to it, yet I have to add some spices and condiments to pumpkins, even hokkaido one. However, both make the best fall soup in the world. It is super creamy and rich and spicy and autumny… I could literally eat it every day. But I am too lazy to fight with the pumpkin/squash ahaha.
This is the full-proof recipe for my favourite pumpkin/squash soup. There will be no exact measurements so that you could figure out yourself and alter the amounts to your pumpkin size and liking. Hope you enjoy it!
The amounts will vary depending on the size of your pumpkin. The ones here are for a whole butternut squash.
hokkaido pumpkin or butternut squash (you may need to use 2 or 3 hokkaido pumpkins to make the same amount of soup as when using butternut squash)
at least 0.5 litre of vegetable stock
at least 125ml coconut milk
at least 1 teaspoon of cinnamon
at least 1/3 teaspoon of ginger
salt and pepper (optional)
1. Preheat the oven to 200°C.
2. Cut open the pumpkin and remove seeds from the inside. If using butternut squash or you don’t like it, remove the skin as well. Cut into cubes and place on the baking tray. Bake for about 20-30 minutes or until slightly brown and a fork inserts easily into it.
3. Place the baked pumpkin in a large pot. Add vegetable stock so that it is slightly above the pumpkin. It should barely cover it. Blend with a hand blender.
4. Add coconut milk, cinnamon, ginger, salt and pepper if desired little by little. Taste as you go. Remember to add more cinnamon than ginger and to not add too much coconut milk or else it will kill the flavour of the pumpkin. If the soup is too thick add more vegetable stock and then adjust the flavour with either more spices or more coconut milk.
5. This recipe is about tasting and adding the ingredients until you are satisfied with the flavour. I usually use the ratio of 250ml of coconut milk to 1 litre of vegetable stock for a large butternut squash.
6. If the soup is cold, warm it up on the stove before serving. The flavour will obviously differ when you use different kids of pumpkin or squash but I think that coconut milk, cinnamon and ginger will work wonderfully with any pumpkin.
Peace and love to you all, remember to be kind to every living being and to spread compassion and happiness wherever you go.