When I was in 8 or 9 years old, I attended a cooking club at school. One afternoon, we made a delicious, German-style potato soup and I brought home the recipe. As I really liked that soup, my mother started to re-cook this potato soup for my brother and me every now and then. The soup turned out to be a little different each time, depending on what kind of vegetables were available here in Japan and which selection and balance of spices my mother felt like using that day – but delicious it was, always.
Recently, I started making pumpkin soup on a frequent basis, and like my mother’s potato soup it turns out to be slightly different each time. According to my flatmates, it’s always tasty nevertheless and to me, the soup is comforting feel-good food every time. Although the ingredients can be varied depending on your taste and what you have on hand, the preparation method is always more or less the same, therefore I would like to share the basic recipe with you.
Note: amounts of ingredients are approximate and can be varied according to taste or availability, optional ingredients may be but do not need to be included.
makes one pot of soup
1 large or two small squashes (I like to use hokkaido pumpkin or butternut squash, but feel free to use whatever edible squash you like!)
celery: either a good piece (200g?) of celery root or 2-3 stalks
1 stalk of leek
parsley or parsley root
up to 1 L oat milk
a piece of ginger, ground or finely chopped
salt, chile flakes, nutmeg
2-3 tbsps. vegetable oil or vegan butter (I always use)optional: cubed potatoes, an apple, pinch of cinnamon, white wine, ground coriander, ground cumin, curry spice mix
toppings: pumpkin seeds, pumpkin seed oil