My Facebook and Instagram feeds are overflown with pictures of white snowy streets, a current reality in many American cities. There’s no snow in Belgium, and it’s not expected in the coming days but it’s winter, and it feels like it. As always around this time of a year, I’m craving hot beverages, cream soups, and comfort foods. And that’s also what we’ve been cooking and eating these days.
Full of optimism and ideas, we set our new year’s resolutions of healthy eating and more exercise or movement in general. And only a couple days into the new year, we are hit by the reality of low temperatures, almost no sunshine, and our inherent tendency to stay under a warm blanket, watching movies, and eating carb-heavy meals.
In times like these, when it’s difficult to get excited about a bowl of fresh vegetable salad, it’s good to have healthy comfort foods on hand. That’s why I love soups, I guess I said it plenty of times, basically anytime I’m sharing a soup recipe. Vegetable soups are a great way to eat the required daily servings of vegetables. It’s also a great way to use the frozen or canned vegetables since it’s difficult to find locally grown produce in stores these days.
We have a few favorite soup recipes that we make in the rotation, and recently we added this pumpkin soup to our repertoire. Instead of pumpkin soup, we typically make, we added some curry paste into this one, and switched heavy cream for coconut cream. Just these two changes gave the soup quite a different flavor, and we loved it.
Cream of Pumpkin Soup
Servings: 3 – 4
- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 carrots (diced)
- about 500g pumpkin (peeled and cubed)
- 1 potato (diced)
- 500ml vegetable stock (or water)
- 2 teaspoons red curry paste
- 150ml coconut cream
- 1/2 teaspoon turmeric
- In a large pot heat the olive oil. Add onion and saute for a couple of minutes. Next, add the diced carrots and pumpkin and saute for 5-10 minutes, stirring occasionally.
- At last, add the potato, stock, and curry paste. Bring the soup to boil, lower the temperature, cover, and let cook for 20 minutes.
- Turn off the heat and let the soup cool for about 15 minutes.
- Blend the soup with an immersion blender and return to the stove. Bring the soup back to boil and add turmeric, coconut cream, and salt as needed. Cook for a minute or two.
- Serve with a piece of bread and garnished with pumpkin or sunflower seeds.