You might know that I am a member of a German Cooking and Baking Club here in Saskatoon. We have monthly events with a certain topic and the upcoming on is “Pumpkins & Apples”. It didn’t took me long to figure out what I wanted to do: Pumpkin soup!
– 1 smaller onion
– 100g bacon
– 2 tbsp. olive oil
– 600g pumpkin
– 125ml orange juice
– 1 liter vegetable broth
– 1 tsp. curcuma (tumeric)
Dice the onion, bacon and pumpkin. Make sure that the onion and bacon are finely diced. Then heat the oil in pot and sauté onion and bacon together before adding the pumpkin. Let them cook for about 3 min, stirring in between. Add the orange juice and vegetable broth and bring it to a boil. Add the spices to your liking and let it boil for 20 min. Remove from the stove and puree before serving with a hint of whipping cream.
Tip 1: If you don’t have any curcuma you can substitute it with a mix of cinnamon and nutmeg, half a teaspoon each.
Tip 2: If you wish to make this a complete vegetarian soup, simply leave out the bacon.
In case you didn’t know, pumpkin has vitamin A, C, B, as well as minerals, magnesium, calcium, potassium, and copper. It also contains beta-carotid, folic acid, and pantothenic acid. Best part? It’s low in calories. Now that’s a good reason to heat a pumpkin soup.