As you guys seemed to like my previous recipe so much (omg I still can't believe it received 226 hearts, you guys are amazing!) I'd like to share one of my favourite ones with you.

autumn, fall, and october image

This "Pumpkin soup with grated Parmesan cheese" is all about Autumn 🍵🍂🍁 and cozyness.

autumn, candles, and fall image

I can already picture myself eating it on a cold evening in my kitchen full of candles wrapped in a blanket. It's hard to explain but I feel like soups do not only warm you all up, they also warm your heart.

tea, autumn, and fall image

As the name suggests it is a pumpkin based very easy recipe, which will take you no time at all.

Inspiring Image on We Heart It

Ingredients (for 4 people):

  • 1 carrot
  • 1 onion
  • 1 stalk of celery
  • 2 tomatoes
  • 400 g pumpkin
  • 200 g potatoes
  • 2 tbsp olive oil
  • 1 l broth (as you most like it, I usually use the vegetable one)
  • nutmeg (very autumnal)
  • a pinch of cayenne pepper (you can even use black or white pepper if you prefer)
  • 50 g grated Parmesan cheese
  • salt
autumn, book, and candle image

1) Peel the carrot and the onion, clean the celery and the tomatoes and chop them all. Cut your pumpkin and just take the soft part of it, peel the potatoes and dice both of them.

2) Heat the olive oil in a pot and simmer the chopped onion until it looks translucent. Then add the carrot and the celery and simmer them too. Then add the tomatoes, the pumpkin meat, stir and simmer the whole mix. Add the broth, season your mix with salt and cook the veggies for about 10 minutes, or until it's all tender.

3) Once your soup is ready you can eat it this way (with "chunks") or you can even put it in the blender for about 2 minutes. I personally do not like big veggies pieces in my soup, so I like to blend it until I reach a creamy texture. Then season with cayenne pepper, Parmesan cheese and nutmeg and serve when still hot.

Enjoy ♥

If you need somemore Autumn inspiration feel free to check out my collection: