Pumpkin Soup à la Selina

Leaves are changing colors and it’s officially fall. That means: Time for soup. Yay! I love pumpkin soup, so here is my very own take on the traditional warm meal that warms you from the inside and lights up your face, because it just makes you happy. Mmmmmmh. Enjoy!

Ingredients:

• 1 small Hokkaido pumpkin
• 2 carrots
• 1 apple
• 1 onion
• 200 ml white wine
• 800 ml vegetable broth
• Olive oil
• 1 tbsp. rice syrup
• Nutmeg
• Salt, pepper
• Approx. 1 tbsp. thyme
• Rosemary to taste
• Lime juice to taste
• Balsamic Vinegar to garnish

Preparation:

Wash pumpkin and dry. Cut it in half, and then remove pulp and seeds. Cut pumpkin in pieces. Peel and cut carrots, the apple and onion.

In a large pot, heat about 2 tablespoons of olive oil. Add the onion and fry until they are a little browned. Then add all the other vegetables and fry until the pumpkin pieces are starting to brown a little bit.

Add vegetable broth and white wine. It’s going to smell like a lot of wine, but just keep cooking, it will all be fine. Let simmer for about 25 minutes until the soup is thickened.

Take the pot off the stove and put it in a secure spot in your kitchen. Using a hand blender, process the ingredients until smooth. Be careful. It might get a little messy. Don’t burn yourself as the soup is very hot even though it’s not on the stove anymore. Return the soup to stove and heat it up again. Season with salt, pepper, thyme, rice syrup, nutmeg, and lime juice to taste.

Put soup into cute little bowls and garnish with balsamic vinegar. Or use large bowls and just smile while enjoying this fall classic with my special twist. But keep in mind, it’s really hot. 

Hoot hoot! The soup tastes even better on the second day, so it’s perfect to make ahead.