If you’re thinking about abandoning your pumpkins just because Halloween is over and it is officially November you’re nuts. I kind of ignored the whole Halloween thing this year but got very inspired by seeing those big pumpa’s everywhere as we call them here in Sweden. I initially wanted to go for a Hokkaido pumpkin but those seem to be not very popular here so I settled for a butternut squash. I’d never tried this kind before but I figured pumpkin is pumpkin and this will do. Lately I’ve been craving soups a lot so I combined both and made this delicious (my roommate agrees) dish this weekend. Here’s how I did it.
What you’ll need: (serves 4)
1 butternut squash
1 piece of ginger, ca. 3cm thick
2 cloves of garlic
100ml fresh orange juice
2 tsp butter
to garnish: roasted pumpkin seeds, crème fraiche
salt, pepper, chili powder to season
Bring it to a boil and then let simmer for about 20 minutes until the pumpkin is soft. Take off the heat and gently puree the mixture. Squeeze the orange to get your fresh orange juice and add to the soup, this will give it a lovely fresh yet sweet taste. To season I added salt and pepper as well as a bit of chili powder, to give it a slightly spicy aftertaste.
It’s very fine and the combination of flavors works wonderfully. Have it with some fresh bread or just as is and feel all autumnal. If you make this please tweet me a picture or tag me on instagram @heymajaestelle.