Healing pumpkin soup

We love all kinds of soup. Not only because they are usually easy to make but also since you can use all the ingredients & spices you love and create your own twist. After a long autumn/winter day outside this soup is perfect for lunch or as a starter and will keep you warm and filled with lots of new energy. Just look at its lovely orange colour, beautiful isn’t it?



1 onion, chopped
1 garlic cloves
A pinch of chilli powder (approx ½ tsp)
2 1/2 tbsp olive oil
1.2 kg pumpkin/butternut squash, peeled and deseeded
4 carrots
1 liter water
1 vegetable broth
5tbsp Greek yogurt/Crème fraiche (low fat or full)
Salt & Pepper
Ginger (1cm)
Thyme for both taste and garnish

Use a heavy-based sauce pan (with lid) and heat the olive oil. Add the onion and cook for a couple of minutes, until softened. Add the garlic along with the spices and cook for additional 2 minutes. Gently add the pumpkin/squash, carrots and the water and bring to boil  and let simmer for about 20 minutes until the vegetables are tender. Use a food processor or mixer and blend until smooth – add additional water to thin if necessary. Top the soup with yogurt/crème fraiche, thyme and drizzle a few drops of olive oil and enjoy!

By: Linnéa Nilsson / Photo: Henriette Danielsen

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