Every autumn I make a big pan of pumpkin soup. I simply put it in serving size containers and freeze them. This way I can always have a healthy, heartwarming meal even if I’m busy.
This skinny version is suitable for vegans, since I’ve left out the cream. I think the pumpkin itself already makes the soup thick enough. If you really like creamy soups, you can add a bit of coconut milk at the end.
I’ve added some harissa cream to make it a bit more spicy. You can serve this healthy pumpkin soup with pumpkin seeds and chives.
The recipe below is for four big portions.
1 small onion
2 cm of ginger
2 teaspoons of cumin
2 teaspoons of coriander
1 teaspoon of curry powder
2-3 tablespoons of sesame oil or olive oil
1 liter of boiled water
a few drips of harissa cream
salt & pepper to taste