Pumpkin season is here…
I literally love each and every gift of autumn and I am definitely crazy about pumpkins. They are very versatile and can be made in so many different ways, and they are delicious. The only flaw is that they are often not too easy to open and clean.
Anyway, I’ve bought my first one of this season, and I used half of it to make these salty muffins in the picture. But I’m not gonna write that recipe down, as it’s clear to me by now that I’m officially not a muffin fan. Anyway they came out pretty well to be muffins 😉
What I want to write down, is this simple recipe for the soup, delicious and creamy creamy.
I used half of a medium size pumpkin and two carrots, cut everything and put the pieces in a pot, added some water (just as much to cover the pieces) and some salt to taste. I let them cook just as long as they got tender, I didn’t look at the time, but it won’t take too long, so taste them. Meanwhile I cleaned and chopped half an onion.
When carrots and pumpkin pieces were tender, I put them in a blender together with their water and with the raw onion pieces. Cream is done (taste if it needs more salt).
Put the cream in a plate and season with fresh EVO! I added some pepper, almonds too and a piece of bread. Here it was very successful. Oh, adding a bit of turmeric will do too.