Oh my god hey! In this opportunity i will discuss how to make pumpkin soup.
Do you remember me? Yeah, I didn’t think so, seeing how I have been MIA for two whole months.
I have now had this Blog for a little over a year, and I was so delighted to see that even-though I haven’t posted in such a long time, there are still people who consistently check my blog, and my views have been very consistent.
I wanted to ask everyone out there who does read this blog to Follow me via Google, there should be a button to the left. You would do me a huge favor.
Read Also : HOW TO MAKE HOT ENSALADA MEXICANA
So, to update you guys a little about my life, I just moved away from New York City to Berlin, Germany, a month ago and I LOVE IT. This was the best decision I have made in a while.
As some of you may know I am originally German, and I have been living out of the country for the last actual decade. I am so old. Not really, anyway, Berlin is super hip and the Vegan community is huge.
How To Make pumpkin soup
There are more Vegan places here than in Brooklyn, and it just feels so good to be back in Europe.
And for the first time in ages I am excited to the holidays again. I love autumn, despite my love hate relationship with bad weather because somehow I always feel like killing myself when the cloud roll around but it is nice to just cuddle up with a book and a cup of tea.
Speaking of which, let me just go and get mine that I left in the kitchen 40 minutes ago. Does anyone else do that? And do you guys still drink it, cause I do.
Okay, now that I am back let me get to the recipe. This was inspired by my new and temporary flat mate who I do not really have a relationship with, but she was in the kitchen making it and it as you all know I am obsessed with squash anyway, so I just basically copied her recipe. Ups.
This soup made me so happy, I felt like somebody was hugging me from within, perfect for people who don’t have anyone to hug them in these dark dark times.
My ex-roomie (but secretly always roomie forever) has a column on her blog called “Love Chronicles” that I am obsessed with. She really captures the pain we all feel on a daily basis being you know.
Oh, and welcome her to the Vegan community, she just went Vegan, and shes a really good Vegan tbh.
- 1 small pumpkin (whichever kind you like)
- 1/2 white onion
- 1 small potato
- 1 slice of ginger (size of when you make the OK sign with your index finger and thumb. Bigger hands? More
- ginger for you bitch)
- 1/2 veggie bullion cube
- 1/2 cup of coconut milk (can)
- Dash of salt and pepper
- Drops of pumpkin seed oil to top it off (optional)
Cut the pumpkin and the potato into pieces (the smaller the pieces, the less time they will take to cook), dump them in a pot and cover them with water.
Drop the half bullion cube, the ginger and the onion in it (obviously the onion is skinned and whatnot, I expect large amounts of common sense of my beautiful readers).
Once everything seems to be cooked drain the water and add the coconut milk into the pot before blending it until a puree type soup happens.
You can add more or less coconut milk (or non at all if you are low fat) depending on how think you want the soup to be.
Top it off with salt, pepper and my favorite: Pumpkin seed oil (and maybe some seeds, yum).
Hope you enjoyed this, and can I just say, I am SO happy to see Vegan becoming more mainstream every day.
Have lovely day