Shopping list
1 pumpkin (+/- 2 kg)
2 butternut squash
1.5 liter vegetables fond
2 chopped onions
100 grams of butter
1 cinnamon stick
pinch of nutmeg
sea salt and freshly ground pepper
Pumpkins and onion: Rechtstreex
Now that Halloween is getting closer, we make a nice soft pumpkin soup, vegetarian. You use this recipe all the winter long because after Halloween this soup is still very tasty!
Cut the top of the pumpkin.
Scoop out the seeds and fibers.
Scoop out and dice the flesh.
Halve both butternut squashes.
Scoop out seeds and beards.
Peel the butternut squash with a peeler.
Cut them in little cubes.
Melt the butter in a soup pot, fry the onion soft in it.
Add the pumpkin cubes to the onions.
Add the cinnamon stick, salt, pepper and nutmeg as well.
Let the pumpkin simmer for app. 40 minutes with the lid on.
Stir the pumpkin stew occasionally, watch out for burning. In +/- 40-45 minutes the pumpkin is soft and the cinnamon stick can come out.
Add the vegetable stock and bring the soup to the boil. Let it boil a few minutes.
Take the soup from the heat and let it cool a bit. Then blend the soup smooth.
Pour the soup back into the pot and leave it to simmer for another 30 min.
Pour the soup into the hollowed pumpkin.
Grate nutmeg on the soup to make it look nice. Happy Halloween!