During fasting, vegetable cream soups are real findings. And while gazpacho may not be in season right now, pumpkin cream soup is just what you need.
- 1 medium pumpkin (about 2 kg), peeled, cut into medium pieces without skin
- 1 onion, peeled and finely chopped
- 3 cloves of garlic
- 1 tomato or 2 tablespoons of tomato paste
- 1 celery stalk, chopped
- Sea salt and freshly ground black pepper
- Parsley, finely chopped
- 1 small chili pepper, peeled
- Olive oil
Chop the celery, onion, garlic, and remove the seeds from the chili pepper, then chop it as well. Place everything in a three-liter pot with olive oil and sauté. Cut the peeled pumpkin into large cubes and add it to the vegetables in the pot.
After the pumpkin, add the peeled and cubed tomato or tomato paste. Add a few cups of hot water (or vegetable or chicken broth – to taste) and simmer for 15–20 minutes, until the pumpkin softens. Once the pumpkin is soft, transfer everything to a blender (you can do this in batches) and blend well. Return the soup to the pot, season with salt and pepper, and bring it to a boil.
It's best served with croutons, pumpkin seeds, sesame seeds, prunes, or whatever you prefer. The next day, the pumpkin cream soup tastes even better!
Chop the celery, onion, garlic, and remove the seeds from the chili pepper, then chop it as well. Place everything in a three-liter pot with olive oil and sauté. Cut the peeled pumpkin into large cubes and add it to the vegetables in the pot.
After the pumpkin, add the peeled and cubed tomato or tomato paste. Add a few cups of hot water (or vegetable or chicken broth – to taste) and simmer for 15–20 minutes, until the pumpkin softens. Once the pumpkin is soft, transfer everything to a blender (you can do this in batches) and blend well. Return the soup to the pot, season with salt and pepper, and bring it to a boil.
It's best served with croutons, pumpkin seeds, sesame seeds, prunes, or whatever you prefer. The next day, the pumpkin cream soup tastes even better!
