The Pumpkin Experience

Fall is just around the corner and so is the pumpkin season. In my home country, Poland, pumpkins are not as popular as here, in Canada. In Ontario, from September to November, you can find pumpkins in almost every store, in every farmers market and on many fields across the province. Pumpkins come in different shapes and are used as fall decorations, as ingredients for many seasonal recipes and, of course, as jack-o'-lanterns for Halloween.

Today I’d like to share with you one my favourite pumpkin recipes: pumpkin soup. It is delicious and will warm you up on a cold autumn or winter day. My advice is to freeze some of the pulp and you can use it later, after the pumpkin season is over. Here’s the recipe. Bon appetit!

PUMPKIN SOUP

Ingredients:

• 1 lb. pumpkin (fresh or frozen)

• 1 onion

• 2 carrots

• 3 1/3 cup vegetable broth

• juice from 1 orange

• 1 tbsp. butter

• ginger

• 1/2 can unsweetened coconut milk

• 2 tbsp. vegetable oil

• coriander

• salt and pepper

Now it's time to get to work!
1) Preheat oil.
2) Add onion, pumpkin, butter, carrot, a little bit of ginger and juice from 1/2 orange.
3) Cook everything for about 5 min.
4) Add vegetable broth and boil for another 15 min.
5) Add the rest of the ingredients. Mix it all with a hand blender until smooth and cook for another 4 min.
6) Sprinkle on some coriander, and add salt and pepper to taste.