Pumpkin Soup

Fall is here so you can find amazing pumpkin patches, showing pumpkins in all shapes, sizes, and colors.

During the harvest time, it is not unusual to find farmers’ produce being sold outside the Swiss farms.  The stands are usually along the road, totally unattended, and, yes, without surveillance cameras.  Each item is marked with a price.  You pick the things you want, put the money in a cash box (Kasse), and go.  Welcome to Switzerland!

Just get the right pumpkin and potatoes to make this luscious, creamy, pumpkin soup.

2 kg pumpkin, peeled, deseeded and cut into 2 cm cubes – I used this time Musquee de Provence.

1 kg mealy potatoes, peeled and cut into 2 cm cubes – I used this time Blaue Österreich, which I had bought at a regional, foodie market.

1 cup celery

6 cups water or vegetable stock

2 teaspoons salt

freshly ground black pepper

Optional:  1 teaspoon ginger, peeled and finely grated or curry powder to give an exotic spin.

Also optional:  Per serving add a dollop of whipped cream and a few pumpkin seeds on top to garnish.

Of course, you can also top your soup with homemade croutons.

Place all ingredients in a large pan.

Simmer until vegetables are tender (approx 20-25 min).

Blend with a stick blender or in a free-standing mixer until smooth.

Check the seasoning.  Your soup is ready!  Also nice with a good piece of crusty bread.


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