October and November taste of pumpkin and plums. During the rest of the year we hardly eat pumpkin. Occasionally I buy a butternut pumpkin when I would like to eat some pumpkin soup. Thanks to Halloween and jack-o'lanterns, pumpkin salads, pancakes, muffins, tarts and soups reign in my autumn kitchen.

I remember sweet pumpkin soup cooked with milk from my childhood. I honestly don't like it. In my home I prepare spicy pumpkin soup with coconut milk. This time I prepared pumpkin soup with tomatoes and orange juice. My soup was really spicy. My lesson for today is: always check how spicy your chili pepper is before you add it to your meal 

Ingredients (for 4 people)
half a pumpkin (about 2.5kg before peeling)
1 tin of tomatoes
1 chili pepper
2 cloves of garlic
1 small onion
1 tablespoon of butter
juice from one orange
1l of vegetable stock
150ml of sweet cream (optional)

Peel the pumpkin, remove the core and cube the flesh. Dice the garlic, chili pepper and onion. Melt the butter in a pan with a heavy bottom, add the chili pepper, garlic and onion. Fry for a while. Add the pumpkin and fry for a while. Add the vegetable stock and orange juice. Boil until the pumpkin is soft. Add the tomatoes and boil for a while. Blend the soup thoroughly. If you want to use the sweet cream, add it now and boil the soup.

Enjoy your meal!

Try also:
Autumn soup with pearl barley and chickpeas
Mexican soup with beans
Chanterelle soup with millet groats