It’s finally weekend and I’m so happy with that. This week was full of rain and train delays and it didn’t do much good to my mood, I can tell you that! It’s one of the reasons I wasn’t even in the mood for a post! And last week when I made it I couldn’t wait to share this delightful autumn soup with you!
You know it’s still autumn here in the North of Italy and after I made the awesome Nutella & Pumpkin Brownies I still had some pumpkin left, so I decided to use it for a soup. I love soups when it’s getting colder outside. It doesn’t take too much time, it warms you up when needed and it’s super healthy! Simply perfect as I love easy and healthy recipes.
This Pumpkin Soup is another one you should really try!! So full of taste, yet so easy to prepare! I eat it both for lunch during the weekends when I’m at home, or as a simple dinner during the week. Just a few slices of olive bread aside and you have such a delightful meal!!
500 g pumpkin (cut in small pieces)
1 green onion (cut in small pieces)
2 carrots (cut in small pieces)
1 stock cube (herb)
salt to taste
1 tsp (powdered) cayenne pepper (optional)
Bring a pan with 1 liter of water to boil and add the pumpkin, carrots, green onion and stock cube. Let it boil for 25 minutes. Then add the powdered cayenne pepper if you like it a bit more spicy and a bit of salt if needed (the stock cube is already salty) and puree with a blender until smooth. Add some fresh chopped parsley on top. Serve warm.
Tip: you can leave it in the fridge for 2 days or in the freezer for over a week.