Pumpkin soup -vegan!

Publié le 23 Février 2020

Is it Halloween? No, it's the lent before Pascha (or Easter, depending on who you're asking), and pumpkin soup is a vegan dish. We're supposed to eat vegan dishes during lent. 

It's also one of the easiest dishes I came across! And honestly, i have no idea why I waited for so long to make it! No, I do know why: I thought it's sweet, since I associate pumpkin with the pie. I was wrong, or at least this soup didn't turn out sweet. 

INGREDIENTS:

  • pumpkin
  • carrots
  • salt
  • powder black pepper
  • water (of course)
  • the tool to mash potatoes (in this case, pumpkin)

METHOD:

You need to peel the carrots and dice them. 

Throw the carrot cubes in a large enough pot, with water and salt. Place the pot on fire. Carrots cook slower than many other vegetables, hence it's ok to have them on the fire for a little longer.

Cut the pumpkin in smaller pieces, and remove the skin. I used my knife for this part. You might want to cut the pieces even smaller, to help with the cooking time.

Throw your smaller pumpkin pieces into the pot as well. Hopefully you can tell the pumpkin pieces in the pot are smaller than on the cutting board.

Turn the heat up, and make the whole think boil for some 20 minutes. You might want to adjust the time, depending on the quantity. You have to make sure the pumpkin is cooked. It has to be soft when you poke it with a fork.

Now you want to take the tool you use for mashing potatoes, and use it to mash the boiled carrots and pumpkin. 

When you're done, you might want to add more salt, and some pepper. You can serve hot or cold.

Bon appetit!

© Charly Cross 2013 - present. All rights reserved.

Rédigé par Charly C.

Publié dans #Cooking, #soup, #recipe, #vegan, #faith, #food, #life experience, #life lesson, #main dish

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