Pumpkin Soup — TRINE KRISTIANSEN

Finally. Many people have asked for the recipe for my pumpkin soup, and here it is. This has been my go to soup the whole winter, and even my boyfriend, which is not a soup kind of person, loves it, as long as I top it with lots of goodness, like sprouts, garlic dressing, pasta, herbs etc.

The recipe is with pumpkin, or butternut squash, but you can replace it with more sweet potato if you prefer.

The whole secret to a outstanding taste, is to fry the spices and vegetable broth in the pan, together with shallot, garlic, ginger, turmeric and coconut oil. That way, you enhance the flavor as roasted spices provides you with more aroma.

So no matter what you make, next time you start cooking, quickly fry your spices in oil. No amount of simmering will extract as much flavor from them as a spice-infused oil will.

It's important that you use a creamy and full fat coconut milk, that's what makes up the creamy texture.

Ingredients

500 grams of any type of pumpkin or butternut squash

200 grams sweet potato

2 carrots

5 shallots

5 cloves of garlic

2 cm ginger

2 cm turmeric (use powder if you don't have fresh)

1 lime/lemon

2 cans of coconut milk

2 dl water

2 tbsp of organic vegetable broth powder

Coconut oil

Salt and black pepper to taste

Instructions

1. Chop all the vegetables.

2. Fry shallot, garlic, ginger and turmeric together with vegetable broth and coconut oil until golden.

3. Add the juice from half a lime and fry further.

4. Add chopped pumpkin, sweet potato and carrots and fry a couple of more minutes.

5. Add coconut milk and water and bring to a boil.

6. Boil until the vegetables are tender.

7. Add the rest of the lime or lemon, and pour everything into a high-speed blender (in one or two batches depending on how big blender you have) or use a hand blender to make a purée if that's easier.

8. Blend until smooth.

9. Season with salt and black pepper and your favorite toppings. I love to add some gluten-free pasta, herbs and sprouts before drizzling over some olive oil. A secret is to make a garlic dressing out of Oatly iFraiche, a plant based creme fraiche made of oats. Herb salt, pressed garlic, black pepper and a pinch of coconut sugar and blend.