Fall is around the corner. This is my favorite season by far: gentle weather, cute clothes, and pumpkins; everything is great.
Yes, since Starbucks released the infamous pumpkin spice latte the world has gone crazy for the undervalued pumpkin.
I have to confess that my relationship with pumpkins is kind of a love-hate situation. When I was younger, I remember my grandmother forcing me to eat the big chunks of pumpkin in the Sunday soup. I hated it. I thought I would never ever eat a single piece of that disgusting and slimy vegetable.
Then my mom came with a pumpkin cake that made her famous among our relatives and made me fall in love with it. The first time I couldn’t believe that the same vegetable that ruined my weekends was the main ingredients of this cake masterpiece. Then I gave it a second chance and I started to try out more and more meals that included pumpkins.
And now I found the perfect butternut cream that makes my cold fall nights a lot better.
One of the thing that I hated about pumpkins was the over sweet flavor. In this recipe, I found the perfect balance by adding some garlic and chili to give it a spicy touch to warm up any cold heart.
I love the creaminess of this soup. There is something magical in the simplicity of flavors that it’s the definition of comfort food. Yes, this is a make-you-feel-better-soup.
- 1 kg butternut cut into cubes or the type of pumpkin you prefer
- 1 carrot chopped
- ½ onion chopped
- ½ red pepper chopped
- ¼ cup fresh coriander
- 1 tsp fresh chili
- 2 garlic cloves
- 5 cup chicken broth note 1
In a big stockpot heat the broth and add all the ingredients and let it cook for about 15 minutes.
When the pumpkin and the carrot are soft, blend the entire soup in high speed.
Serve and sprinkle with baby scallions or croutons.
- If you are following a vegan or vegetarian diet, you can replace the chicken broth with a vegetable broth. The result is delicious as well.