Pumpkin and quince soup
On a cold autumn night, I pulled out a Big Moose pumpkin from the cellar.
I remembered that, from it, not only can I make the delicious pies that my grandma used to bake, but also a creamy and healthy soup. I added slices of quince to give it a pinch of flavour, while the pumpkin: I chose to season with salt and pepper, also using garlic and dried greens from my attic. It was only later that I poured veggie stock, nutmeg and a drop of lemon into the mixture. For some extra flavour I added a tablespoon of sour cream.
Tell me if you are a vegetarian and I’ll be glad to switch that sour cream with a tablespoon of coconut milk.
Aside from being a savory meal, this soup is rich in fiber, minerals, antioxidants, vitamin A, low on calories, but packed with beta-carotene! Trick or treat?