Sunset in a Bowl

Pumpkins everywhere! This is a spicy and colorful soup begging to be brought into existence.

1. prepare 1 Hokkaido to get 2x2cm pieces – you do not have to peel it, just scrape off the hard bumps
2. prepare 1 pound of carrots to match pumpkin pieces in size
3. chop 1 red onion, garlic (2 cloves), ginger (1 tablespoon) and chili to taste
4. braise onion, garlic, ginger and chili in a big pot with little (1 teaspoon) oil
5. deglaze with Balsamico vinegar
6. add pumpkin and carrots
7. add vegetable broth (1 litre)
8. boil for 25 minutes
9. blend with immersion blender until smooth
10. season with soy sauce, coconut milk (400ml) and lemon juice

While this soup will make your whole family flock to your place, it is also a great base to refine your seasoning skills. You can experiment with different spices like pepper, cumin, cinnamon, turmeric or peanut paste to make it taste even more sophisticated. Yes, that red sauce in the picture is Sriracha with some Tumeric on top.

This is my entry to the awesome #fruitsandveggiesmonday contest brought to us by @lenasveganliving. While I am sure to not be the first human making a pumpkin & carrot soup, image and text are my property taken from my blog.