Pumpkin Vegetable Soup

Everybody loves a good hearty soup.

Especially when it’s cold and you need something to warm up.

This pumpkin vegetable soup is a new favorite of mine.

There are two ways of eating it, at least in Ecuador there are.

You are free to invent other forms also.

My son’s favorite is eating it with popcorn, which is added to many vegetable soups here.

I rather prefer to eat it with grated cheese.

The cheese gives the soup even a better taste, at least in my opinion.

The soup is very simple to do and perfect for those weekdays when you need a quick, but healthy and filling, dinner.

It also keeps its delicious taste after being frozen.

So, if you make a bigger batch, you can freeze some of it, and have it always handy whenever you might need a quick lunch.

Then it depends on you, if you rather eat if with popcorn or cheese.

Or maybe invent another way to enjoy it!

  

Pumpkin Vegetable Soup

(for four)

¼ pumpkin

3 large potatoes

3 large carrots

1 scallion

½ green bell pepper or chili pepper if you want to make it hotter and spicier

2 dl cream

Salt to taste

Ground pepper to taste

1. Peel the potatoes and the carrots, and the pumpkin, cut them into small pieces

2. Cook the vegetables together with small amount of water (just enough to cover them)

3. Mix the cooked vegetables with the scallion and the green bell pepper/chili pepper in a blender

4. Pour the mix into the kettle and add the cream, salt and pepper.

5. Stir gently while the soup comes to boil.

  

To Serve

Grated cheese of your choice

Or

Popcorn

1. Sprinkle grated cheese or popcorn over the soup when served.

I hope you enjoy it as much as I do!