My lovely friend Sandra sent me this absolutely delicious looking recipe to try. I think she might be on to me and my pumpkin obsession. What can I say, I’m loving pumpkin in everything these days… and with our Canadian Thanksgiving around the corner – there’s all the more reason to bake it
into all of our festive treats.
Today, we drove out to the pumpkin patch.
All those glorious pumpkins piled high for the picking and some still growing - lining the fields as bright happy spheres of goodness!
Little A. was let loose in the pumpkin patch and was one curious mister.
I was glad to show him where they grew and how it gets from the farm,
to our cooking, to his tummy
He loves pumpkin too!
I say: A little pumpkin, for my darling pumpkin
and he giggles.
The ingredients in this soup are so healthy and the combination sounds divine. We’ll be giving this
recipe a go tomorrow, along with another one that I’ve been working on. Our home is going to be filled with the scents of Fall and the warm aroma of hearty soup!
Thank you Sandra for sharing this recipe and your photographs! I hear you also hold the secret to a pumpkin salad with mint, white beans and green onions? Waiting for that one… Hope everyone is having a beautiful week! What’s cooking in your kitchen?
Gluten Free Austrian Pumpkin Soup
1 small pumpkin
4 large potatoes
1 bundle green onions
2 Tbsp butter
2 cubes of vegetable broth
pumpkin seed oil
To begin with, prepare all of your fruits and vegetables:
-Remove flesh from inside of pumpkin and chop into small cubes.
-Peel and chop potatoes
-Dice green onions
-Peel and chop apple and pear
On medium-high heat, melt butter in a large pot.
Add in pumpkin, potatoes, green onions and season with salt and pepper.
Roast for about 15 minutes…when it starts smelling delicious and
before it burns, pour in 1 Litre (33 ounces) of water and add in two cubes of broth.
Bring heat to medium-low.
Add in apple and pear – for extra autumn goodness!
Cover the pot and let everything simmer for
around 20 minutes – until all the ingredients have cooked through and are soft.
Let stand for a bit and then blend.
Either use a hand blender or in batches, blend in a standard blender.
Blend until desired consistency has been reached. I prefer my soups
a bit thicker, but you may like yours thinner. If necessary, add in a bit
more water to thin it out. After blending, your pumpkin soup should be a
lovely shade of orange.
Add in extra seasoning if you wish -
a bit more salt & pepper, a dash of cumin or nutmeg would be tasty too.
Serve hot and top with pumpkin seeds
and pumpkin oil for added flavor. This soup also goes
Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights) – She loves writing and shares her three core values with her readers – love life, live well, share the beauty. Let’s dance, shall we?