Delicious pumpkin cream soup smells like the golden fall in Poland. When I cook pumpkin dishes, all my home smells so divine that no one wants to leave it! Thus I usually bake a pumpkin pie or make hummus in one go.
But pumpkin soup is something special. Easy to make, filling and warming you from the inside, which makes an ideal comfort food. Today I decided to serve it in Halloween-style peppers to boost the spooky atmosphere.
Ingredients:
- 1,2 kg Hokkaido pumpkin (no need to peel)
- 2 carrots
- 2 potatoes
- 2 cloves garlic
- 1 small leek (white part)
- 2 tbs coconut oil
- 2l spring water
- 1 can coconut milk
- 1 tsp ginger
- 2 cm hot pepper
- 1 tbs Himalayan salt
- 1/4 tsp black pepper
How-to:
Peel the veg, julienne the leek, slice the carrot and dice the tatoes and pumpkin. Heat the oil in thick-bottomed pot, add minced garlic and leek, sear for a moment. Add carrots and let it all sear for 3 more minutes. Add potatoes and pumpkin, sear for next 5 minutes. Add water and spices. Cover with a lid and boil for 40 minutes until the pumpkin is soft. Add coconut milk and blend till smooth.
https://eatntravelwithola.com/recipes/halloween-pumpkin-cream-soup/ 
