Pumpkin-Rosemary soup

Gosh, it has been so long that I wrote here! To be honest when I checked the date of my last post I was a bit shocked. I knew it had been a while, but did not expect it to be more than two months ago…! Of course summer is to blame for this entirely 😉

Because boy oh boy, did we have a great summer!! Best summer since 1976 (in the Netherlands), the kind of summer where you do not have to look outside your window to check whether it is a shorts, singlet and flip-flops day or not. I totally and fully enjoyed it. Soaked up every bit of sun I could.

That does not mean that I haven’t been a busy bee though. Apart from helping to paint the stage decor for our youngest son’s end of school musical, attending his school farewell bbq (vegan especially for us), organising a graduation party and bbq for our second son, organising the departure for an indefinite period to Israel for that same son, moving our oldest son from one home to another on the hottest day of the year, celebrating a few family reunion’s, hosting staying guests including spoiling them with vegan breakfasts, lunches and dinners, I also found the time to create new recipes like this new cake which is available in our local organic store since this week.

Delicious coconut-carrot square. Raw vegan, gluten free, sugar free, soy free.

So now that summer slowly but steadily is nearing it’s end, autumn starts presenting itself. If not for the weather than at least for the fresh pumpkins I detected in the stores. So even though I am a bit sad that summer will not last for much longer, at the same time I am excited because I LOVE PUMPKIN!!

This love resulted in a new delicious recipe I conjured up. Pumpkin-Rosemary-Sage soup. A soft, delicate warming soup with a hint of fresh orange, a bit of summer and autumn in one. I guess you could call it a ‘transition soup’.

I love it so much that I want to share the recipe here with you!

You start by roasting the pumpkin, onion and garlic with the fresh rosemary and sage in the oven for 30 minutes, to let that extra special flavour come out.

After that you transfer the ingredients into large soup pan, pour some previous prepared vegetable stock over it and let boil on low heat for 5 minutes.

Take off the heat, blend with a blender until a creamy soup starts to form.

Sprinkle with a bit of Isot pepper, or fresh black pepper. Garnish with a bit of rosemary and dig in!

Let autumn begin🍁🍂

Click link for full recipe