This recipe screams autumn to me, not ~only~ because of the orange colour, but because it is pumpkin and butternut squash. I sure love my butternut! It’s a delicious and creamy soup, to me it is perfecttt. Soup=Autumn right?! I made this recipe because my mum gave me a piece of the HUGE pumpkin she had, didn’t want to go bad in the fridge, so I decided to experiment this
- 500 g pumpkin
- 500 g butternut squash
- 1/2 tsp turmeric
- 1/2 tsp ginger
- Soy or coconut cream
- Salt & Pepper
- Peel and dice the pumpkin and butternut squash. Cook them in hot water for 30 minutes or until tender (you should be able to stick a knife in the middle easily.
- Once cooked, put them in a blender and add a little bit of the cooking water and blend until it becomes creamy.
- Add the turmeric, ginger, salt and pepper. Blend again.
- Serve in bowls and add the cream.
Ready to be enjoyed for those cold autumns and winters night. It will ~definitely~ warm you up, and it’s delicious! Let me know what you think, and if you like the recipe, please don’t forget to share it and leave a comment down below!