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Pumpkin soup – folate and vitamins A and C

Pumpkins are in season during the fall and are therefore great to use in the autumn. Pumpkins can be used in a wide variety of recipes and contain, among other things, folate and vitamins A and C. They taste great and satiate well, so they are wonderful during those cold days as part of a nutritious and hot meal.

You can cook pumpkins in many ways and they can be included in breakfast, lunch and dinner. You can bake it in the oven with other root vegetables and herbs, use it for mash, or make creams and pasta sauces with it. It can be used in porridge and risotto as well. You can also put a little pumpkin puree in the dough for the pancake recipe we have previously shared - here you just replace the bananas with the pumpkin. It is a good way to incorporate extra vegetables, and then it also gives a nice satiety and fullness.

Pumpkins keep well for up to 14 days or otherwise, they can easily be frozen. However, you should be aware that the consistency may change slightly, and after thawing it becomes a little softer. Therefore, after freezing pumpkins are best suited for soup or mash.

One of our favorite ways to use pumpkin in the kitchen is in a hot soup with coconut milk and herbs. It is easy to make, filling and it tastes great.

Ingredients for pumpkin soup:

1 hokkaido pumpkin 
4 cloves of garlic 
1 large onion 
1 tsp. cumin 
Chili to taste
1 cube vegetable broth dissolved in boiling water 
400 ml. coconut milk
Rosemary or thyme (or any other herb you prefer)
Salt and pepper 
If you have other vegetables leftovers such as carrots, red pepper or broccoli you can add those as well


Wash and peel the pumpkin and cut it into cubes. 
Chop the onion, garlic, chili and any other vegetables you decided to use 
In a large saucepan, fry all the vegetables in olive oil. Add the salt, pepper, spices and herbs and mix for a few minutes.
Pour plenty of water to cover the vegetables and bring to a boil along with the vegetable cube 
Lower the heat and simmer with the lid on for about 30 minutes, or until the vegetables are tender 
Blend the soup with a hand blender directly in the pan 
Add the coconut milk slowly over low heat and stir 
Mix the creamy soup well 
Season with salt and pepper 
Serve hot with a little sour cream, a dash of olive oil, roasted pumpkin seeds and homemade rye bread croutons




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