What an absolutely glorious day we had today here in Budapest! After about two weeks of grey, wet and pretty gloomy weather the Sun finally came out, wind dried up the raindrops and the air got quite chilly so I just wrapped myself into an incredibly warm, soft and fluffy scarf and walked around the city, wherever I had to go. I felt the coolness of the air through my nose and my cheeks got flushed by the breeze. I love this. I literally walked with my eyes closed to feel better how softly the sunlight stroked my skin and couldn’t help but smile because life just could not have been more perfect at that moment. In this kind of weather, I crave foods that are more hardy, filling and that are like hugs for the soul. I think soups are exactly like that so I decided to create some homemade recipes that are absolutely delicious for lunch or dinner with a nice melt or toast on the side. They’re healthy, tasty and really easy to make. The unpleasant weather of the past few weeks encouraged me to look for seasonal spices like cinnamon, nutmeg and ginger that are not only take your tastebuds to heaven but also have a very good effect on your health.
In this post I’m going to share the first recipe (out of three) of my Fall Soup Series. My goal is to show you that it is possible to prepare healthy and delicious meals in no time even if you’re not an at-home-chef type of person and I hope you’ll love these dishes just as much as I do. If you feel depressed because you haven’t seen sunlight for weeks, prepare a big bowl of colourful soup and you’ll feel so much better, I promise!
As you could already read in the headline, today I’m sharing with you my creamy pumpkin soup recipe. Let me start with the fact that I have a pretty funny relationship with pumpkin. I usually end up having a meltdown when I have to clean the vegetable itself on my own: it’s hard as a rock so sometimes my knife gets stuck in the middle and I scream in panic for my fiancé to do something with his strong hands…so he cleans it for me and I have a really easy job after that’s done. I know, I’m blessed. If you’re having a hard time cleaning the pumpkin just ask a friend to come over and help you with it, clean a couple at once and freeze them in little packets so it won’t be a struggle the next time you want to make your soup. Believe me, it’s worth it! This recipe is special because I don’t use vegetable or chicken broth since we don’t have that kind of stuff over here in Hungary and I haven’t made my own either but this way you’ll feel clean flavours and an irresistible creamy texture. I don’t use starch or flour either to thicken the soup, although in Hungary it’s a very common thing to do when it comes to cream soups. Instead, I slice a potato in the bowl and pure it with the pumpkin so this will be a completely lactose and gluten free dish. You could put in a few drops of cream if you want to though, but I find that with a good mixer, it’s going to be absolutely smooth and light enough. I don’t think you need the milky flavour of the cream when there’s so much deliciousness already in the soup. If you want to make this delicious soup read on. 🙂
What you need:
-Half of a large pumpkin, without skin, cut into small pieces
-1 large onion peeled and sliced
-4 slices of bacon cut up into little pieces
-1 tbsp of olive oil
-2 carrots peeled and sliced
-1 potato peeled and sliced
-1 tsp of cinnamon
-1/2 tsp of nutmeg
-1/2 tsp of cayenne pepper
-salt (to taste)
-black pepper (to taste)
What you do:
Heat up a large bowl to medium and fry the bacon. Let it release the fat and fry the little bits until they’re crispy. Then remove it from the heat and take out the bacon chips and set it aside.
Put the bowl back on the stove and add the olive oil. Heat it up to medium-high heat and add the onions. It has to sizzle when you add it to the fat. The special taste is already given by the bacon. Fry the onions until they’re glassy.
Add the rest of the veggies: the pumpkin, the carrots and the potato. Turn the heat on high and stir it often. You want them to caramelise but you don’t want to burn them so be careful! Since the pumpkin and the carrots have a lot of sugar in them so we use this to get out some delicious natural sweetness. Do this for about 5-7 minutes and then add the spices: the cinnamon, nutmeg, cayenne pepper, salt and black pepper.
Turn the heat down to medium-low and add as much water as just covers the veggies. Leave it simmer for about 25 minutes or until they’re soft (use a fork to check).
When the veggies are completely soft, turn down the heat and get your mixer. Mix the whole thing up until it’s creamy and smooth.
Serve the soup with some pumpkin seed oil drizzled on top and some freshly ground pepper. Roasted pumpkin seed can also be a delicious option. Sprinkle the bacon chips on top and enjoy! 🙂
I hope you’ll try this recipe and cuddle up with a bowl of deliciousness during this glorious fall-season.
I love you guys, and will be back soon with the next soup recipe. Stay tuned!
Love and hugs,