Pumpkin Soup

Pumpkin is great for provisioning because it keeps for a very long time. A whole, fresh pumpkin lasts 2 - 3 months, unless it's cut. Pumpkin soup has become an instant boat classic. It's healthy and super easy to make.

Ingredients

• 1 whole fresh pumpkin, chopped
• 1 - 2 carrots, chopped
• 1 medium-size onion, chopped
• 1 tablespoon freshly grated ginger
• 1 stalk of lemongrass, bruised (optional)
• 2 garlic cloves, chopped
• veggie broth or vegetable bouillon in 2 cups of water
• coconut milk
• Thai curry paste (optional)
• 2 tablespoons lime juice (optional)
• Fresh cilantro, for garnish (optional)
• fresh chili or chili flakes (optional)
• salt & pepper (optional)
• pumpkin seeds, for garnish (optional)
• baguette bread (optional)

Step 1

In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes until fragrant.

Step 2

Add veggie broth and pumpkin chunks. Bring to a boil, reduce heat and simmer for about 10 - 15 minutes or until pumpkin is tender.

Alternatively, you can also roast the pumpkin chunks in the oven. I read online that it brings out the flavor but, to be honest, I don't really taste the difference.

Step 3

Stir in the coconut milk and lime juice and let cool for 10 minutes.

Step 4

Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed add additional broth to reach the desired consistency.

Garnish with fresh cilantro, thinly sliced chilies and roasted pumpkin seeds, and serve with some baguette.

To switch things up you can easily leave out the Thai curry and lemongrass, add a frankfurter sausage or add pesto for garnish.