This minestrone is a more wintery version of the popular soup with pumpkin and mushrooms However, I suspect minestrone soup can have as many variations as the combinations of vegetables and meats that can be found in a refrigerator. It’s a soup that reminds me …
Chutneys have only recently become popular in Greece, although dried and fresh fruit are used often in dishes and some traditional fruit leathers might be served with cheeses, the concept of savory marmalade, as I often have to describe it, is still quite new. When …
While chicken soup is the consolation prize during the winter’s viruses, this pumpkin soup is for cold blustery days, that feeling you might be coming down with something, even to cheer you up with its vivid color and its sweet and spicy taste, guaranteed to brighten the dark winter months.
In our house there is always homemad bone broth hanging around the kitchen, sometimes simmering for hours on the hob, others counting days down in the fridge, always waiting patiently in the freezer. Our magic kitchen genie always ready to to impart flavour and enrich all our dishes. This soup does not ask for much, a few roughly chopped vegetables and some broth, prepped in 5-10 minutes and then gently simmering away. It’s very simple, but so very rewarding.
1 tbsp. coconut oil or olive oil
800 gr pumpkin or butternut squash, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped
4 carrots, roughly chopped
1 thumb-sized piece of ginger grated or 1 tbsp dried
1 tbsp ground coriander
1 pinch of cumin
1.5 liters of homemade broth
For serving: crème fraîche or yogurt
In a large pot, sauté the of onion, leek and carrots in oil over a high heat for 5′. Add the pumpkin and spices and stir well. Sauté for another 2′ and then add the broth. Cover and simmer for 40 ‘ until the carrots are well softened. Blend until smooth with an immersion blender. Season with salt and pepper and let it simmer for 3 minutes.
Serve with rustic bread and a spoonful of crème fraîche or yogurt.