Lovely foodies, you know I’m a big fan of simple recipes. Some recipes don’t need chichi. The best thing is, if you have a really good, high quality product as a basis. In this case I used a beautiful and yummy nutmeg pumpkin and made this simple but delicious pumpkin soup for you. This recipe will be your next go-to classic pumpkin soup recipe.
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Your next pumpkin soup go-to recipe!
Peel and cut the celeriac into 2 cm cubes. Wash and trim the pumpkin. Cut it into 3 cm pieces. Wash and peel the potatoes and cut into 3 cm pieces. Heat up some olive oil in a big pot and add the celeriac. Let the celeriac roast for 3 minutes and then add the pumpkin and potatoes. Deglaze after about 5 minutes with the white wine and add about 700 ml of veggie stock. Add the thyme twig and half of a piri piri chili. Give it a gentle stir and let it simmer for about 20 - 25 minutes.
In the meantime cut the bread into 2 cm cubes and roast with a few spoons of olive oil in a medium size pan. Season with salt and set aside
Wash and chop the parsley.
When the pumpkin and potatoes are soft, take out the thyme twig and blend with a highspeed blender until smooth. Put it back on medium heat and add cream. Season to taste with salt, pepper and nutmeg. Add a bit of water if your soup is too thick.
Divide soup to your bowls and add a spoon of creme fraiche, a few croutons and sprinkle with parsley. Bon appetit!
