Happy Summer, friends!
To keep cool this summer, we have been doing a liiiiiiittle cooking as possible. I’ve also really enjoyed a lot of cold dishes such as smoked salmon on toast, soba noodles, Korean buckwheat noodles on ice, aaaaaand chilled soups! Today’s recipe is my go-to summer soup. It’s cool and light for the summer but also super filling because it’s full of potatoes, carrots, pumpkin and even avocado. I personally like to top the soup off with arugula, shaved parm and hot sauce but it can literally go with anything! Lately, I have been using Heavy Hitter Hot Sauce‘s “The Sweet Science” which is made from cherries and chipotle. My recipe makes about 4 portions which you can pop in the fridge and enjoy over 2-3 days. This recipe is also vegetarian and can be vegan if you skip the ghee.
And to think you thought pumpkins were only trending in the fall! 🙂
Hope you enjoy my recipe!
Chilled Pumpkin Soup
1 tbsp ghee
1 medium sweet onion, chopped
6 cloves garlic, minced
1 diced fresh tomatoes
1 diced potato
5 cups of water
1 cup pumpkin (cut into 1-inch cubes)
1 carrots (cut into 1-inch pieces)
peppercorns (to taste)
* optional: arugula, parmesan & hot sauce for garnish
1. In a cast iron pot, sauté the onion and garlic in ghee over medium heat until they start to turn brown, roughly five minutes.
2. Add tomatoes and continue to cook for 5 more minutes.
3. Pour in water and wait for the stock to boil. When boiling, add pumpkin, carrot, potato and peppercorns. Simmer on low for 15-20 minutes.
4. Once the potatoes and pumpkin have dissolved, remove from heat and let the soup cool.
5. When the soup has cooled to room temperature, blend with hand blender to make a smooth and creamy soup.
6. Chill and serve with a generous amount of arugula, parmesan and hot sauce. (I’m using Heavy Hitter Hot Sauce’s “The Sweet Science”)
Can’t Get Enough of my recipes?
Check out my Pumpkin Breakfast Muffin recipe!