Skinny Pumpkin Soup

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.

Ingredients:
1 pumpkin
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

Cut the pumpkin in two halves and remove the seeds and the soft flesh in the middle. Cut in small pieces of similar size. Chop the onion and the ginger (very finely). Heat the oil in a big pan and fry the onions, together with the ginger for a minute or two on medium fire. Add the rest of the spices and stir. Add the pumpkin and stir again. Then add the water and get to a boil. turn the fire to low and let the soup cook for about 20 minutes, until the pumpkin is soft. Add a few drips of harissa cream. Blend to a smooth soup with a stick blender and add salt and pepper to taste. Optionally you can add some coconut milk to make the soup even more creamy.

Enjoy!