Spicy Pumpkin Soup
This is one of our favorite soups. The grainy brown mustard is not as a strong a flavor as the yellow Dijon mustard. It is mild and almost sweet and nutty in it’s flavor.
Serving Size: 4
- 1 (200 grams) fresh pumpkin, de-seeded and cut into bite sized pieces
- 1 potato, peeled and cubed
- 1 med. onion, chopped
- 1 clove garlic, minced
- 1 tbs. oil
- 2 cups vegetable bouillon
- 75 grams soy cream (optional)
- 2-3 tablespoons mustard (brown grainy variety)
- salt and pepper to taste
- radish chips to garnish (optional)
- In a large pot, saute the onion in the oil, add the garlic, pumpkin pieces and potato.
- Pour the vegetable broth over and cook until all the ingredients are soft.
- Remove from the heat and transfer to a blender or a food processor.
- Add the mustard, salt, pepper and blend until smooth.
- I would suggest that you taste it now. We find that it is so lovely at this stage that we would not want to add any kind of cream.
- Season to taste with a pinch of sugar, a bit more salt if you want or perhaps a little bit more mustard.
- If you are serving this for the holidays, you could consider thinning the soup with a bit of white wine or dry vermouth. But honestly, we enjoy this lovely spicy pumpkin flavor so much, I wouldn’t want to detract from it.
- Optionally garnish with radish chips.