Pumpkin Soup

For those colder months, the pumpkin soup recipe makes a heartwarming soup a great comfort food. A piece of home-baked bread is perfect to accompany the dish.

Ingredients:

Step by step:

1. Clean the leek, then cut in thin rings and collect in a sieve and wash the leek thoroughly. Use a small saucepan to bring the 250 ml water to the boiling point. Add the cut leek with white pepper, nutmeg, and some salt. Let it simmer on 1 for about 5 minutes, then switch off and set aside.
2. Now continue to wash, peel, and cut the potatoes, sweet potatoes, carrots, and pumpkin into cubes.
3. Peel and dice the onion and the garlic, then heat the coconut oil and fry the onion and garlic until transparent.
4. Leave the heat on medium. And bit by bit, using the cooking spoon for stirring, add the potatoes, carrots, pumpkin cubes, and sweet potatoes to the diced onion. 
5. Under regular stirring, follow the white pepper, one teaspoon nutmeg, half a teaspoon ginger, salt, about 500 ml water, two teaspoons of vegetable stock powder, and half a teaspoon of sweet paprika. 
6. Cook at medium heat for about 15 to 20 minutes or until potatoes and pumpkin soft. Test their consistency by using a pointed knife and poke the cubed carrot. If the carrot shows no resistance, the cooking is complete.
7. Set aside to let the soup cool a bit. Pour the cream in before blending with a hand blender or mashing with a potato masher.
8. At last, add the boiled leek with all its water. Fold under and serve. If the soup is too thick, add some additional hot water. Test if the seasoning is to your taste and adjust.

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