Most about different Seasons i like the change of fruit and vegetables. Especially autumn has so many nice veggies to offer, i can hardly choose between mushrooms, chestnuts, so many types of pumpkins and roots. 

To finally start into the most colourful season in Sweden, i decided to start with an easy Pumpkin soup, since i have not yet made so great experience with chestnuts.

Level: EASY

What you need:

Time: 2h // Tools: Hand-Blender

1 kg Hokkaido Pumpkin

2x2cm slice Ginger

1 piece vegetable stew

400ml Coconut Milk Light

3dl water

(served with garlic-oil roasted spinach)

1. Wash your pumpkin and remove the top and bottom.

2. Cut your pumpkin including skin/seeds into squares

3. Add your pumpkin pieces andthe ginger with water and vegetable stew in a pot and cook until the pumpkin is soft and falls apart. Let cool down.

4. Use your handblender and blend all ingredients in the pot. Add on Coconut Milk and a pinch of Salt if neccessary.

5. Let the soup rest. It tastes best the next day, when all the ginger has settled.