The fall has fallen and so are its colors. Using its brush as an action painter, mother nature goes around and brings joy of autumn’s horn of plenty. Within this imagined horn, the very special place belongs to pumpkin. The orange queen of autumn is not just a Halloween prop, it can also be a wonderful comfort food with this pumpkin soup recipe.
Also, the reason why it is among favorite ingredients of the season definitely lies in being rich in vitamins C, E, K, B1, B2, B3, B6, folic acid, and minerals such as potassium, phosphor, calcium and iron. Therefore, it may come as no surprise that we like to combine one of our favorite comfort foods with kefir.
Hence, here is a recipe for a delicious pumpkin soup that brings warmth in cold days!
Pumpkin Soup With Kefir
500 g pumpkin
1 sweet potato
1/2 cooked beetroot
freshly ground black pepper
roasted pumpkin seeds
creamy kefir (left on a sieve for 8 hours)
pumpkin seed oil
First of all, fry gently the pumpkin and the sweet potato in a saucepan. Add previously cooked beetroot, spices and water.
Cook until the pumpkin becomes tender. Blend to a fine purée. Before serving, add the creamy kefir to each soup plate. Finally, sprinkle with chopped roasted pumpkin seeds and drizzle over a few drops of pumpkin seed oil. Have a good meal!
Recipe is created by Mrs Urška Fartelj for Kefirko recipe booklet.
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