Spicy Pumpkin Soup

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This is one of our favorite soups. The grainy brown mustard is not as a strong a flavor as the yellow Dijon mustard. It is mild and almost sweet and nutty in it’s flavor.

Serving Size: 4

Ingredients:

1 (200 grams) fresh pumpkin, de-seeded and cut into bite sized pieces1 potato, peeled and cubed1 med. onion, chopped1 clove garlic, minced1 tbs. oil2 cups vegetable bouillon75 grams soy cream (optional)2-3 tablespoons mustard (brown grainy variety)sugarcinnamonsalt and pepper to tasteradish chips to garnish (optional)

Directions:

In a large pot, saute the onion in the oil, add the garlic, pumpkin pieces and potato.Pour the vegetable broth over and cook until all the ingredients are soft.Remove from the heat and transfer to a blender or a food processor.Puree.Add the mustard, salt, pepper and blend until smooth.I would suggest that you taste it now. We find that it is so lovely at this stage that we would not want to add any kind of cream.Season to taste with a pinch of sugar, a bit more salt if you want or perhaps a little bit more mustard.If you are serving this for the holidays, you could consider thinning the soup with a bit of white wine or dry vermouth. But honestly, we enjoy this lovely spicy pumpkin flavor so much, I wouldn’t want to detract from it.Optionally garnish with radish chips.