My Mom's Pumpkin Soup

It's fall and thus the perfect occasion for my mom's pumpkin soup! It's one of my favorite dishes of my childhood and I would always look forward to the time of the year where we could buy hokkaido squash again. This soup is glutenfree and even vegan, if you leave out the butter for serving. 

Ingredients (serves 4):

1 hokkaido squash
5 potatoes

600 ml vegetable broth
1 handful of green beans (frozen)
soy sauce
curry powder
1 tablespoon of polenta
butter (optional, for serving)
parsley (optional, for serving)

Remove the seeds from the squash and cut it into small cubes. Peel the potatoes and cut them into cubes, too. Take a pot and add in the squash, the potatoes and the vegetable broth. Bring it to a boil and cook until the potatoes and the squash are done. This should take about 20-30 minutes. After ten minutes, add in the green beans. When the potatoes and the squash are almost done, season with curry powder, pepper and nutmeg and add in the polenta and stir well. Let it sit for 5-10 Minutes. Serve the soup with a few drops of soy sauce, some fresh parsley and some butter.  

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