Happy Halloween soup

Happy Halloween :-)

This is not a scary soup recipe made on bone nor fingers ! This is a comforting and warming Halloween soup made on hokkaido pumpkin !

UPDATE 3 November 2015:
This soup is being forward for the monthly blogging event Tea Time Treats having the theme of soups, borths and stocks. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.

Happy Halloween Soup: 4 servings

• 1 hokkaido pumpkin - peeled, de-seeded and cut into medium size squares
• 1 tablespoon olive oil
• 1 onion - medium-fine chopped
• 2 potatoes - peeled and chopped into medium size sqaures
• 2 carrots - peeled and chopped into medium size squares
• 1 l vegetable stock
• 2 dl dairy whipping cream, 35-40% fat
• 2-3 cm ginger - peeled and finely grated
• salt & pepper for seasoning
• roasted sunflower seeds or roasted pumpkin seeds - optional
• crispbread - optional

1. Fry the onion in the hot olive oil, until the onion is clear
2. Put the rest of the vegetable and vegetable stock into the cooking pot.
3. Heat up everything to the boilling pont.
4. Let the vegetable cook gentle for 15-20 minutes.
5. Check that the vegetable are soft
6. Blend everything together using a hand blender
7. Stir in the freshly grated ginger and dairy whipping.Season with salt & pepper
8. Heat up to the boilling point.
9. Serve the soup with roasted sunflower seeds, or roasted pumpkin seeds and/or crispbread