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!
-Grayce
Chilled Pumpkin Soup
Ingredients
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
Instructions
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!
moussetaco 