After cycling along so many pumpkin fields in Austria it was finally time to cook some yummy pumpkin soup. I like it with carrots & ginger so Zuzana and me cooked it in Bratislava 

  1. Gently cook onions in hot pot with olive oil for 3-4 minutes
  2. Add carrots, potatoes & pumpkin
  3. Roast it for another 7 minutes, don’t forget to stir occasionally until the ingredients start to soften and turn slightly golden
  4. Add stock, pepper & cinnamon and let it simmer for 10 more minutes or until the ingredients are soft
  5. Blend all in the pot with a blender, how long you blend its up to you – I prefer to still have some chunks in there
  6. Try and add salt & pepper if needed
  7. Serve with sour cream or smetana
  8. For more flavour add roasted pumpkin seeds or bit of pumpkin seed oil
  • 2 tbs olive oil
  • 2 chopped onions
  • 1kg Hokkaido pumpkin, washed & chopped in cubes
  • 2 chopped carrots
  • 2 chopped potatoes
  • 750ml veggie stock
  • 1 tsp chopped ginger
  • salt & pepper to taste
  • 1 tsp cinnamon
  • sour cream or smetana (or vegan substitute)

Serves 4 person

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