What’s the first thing that comes to mind at the mention of fall? Fallen leaves and… pumpkins!
I was really looking forward to this soup, both making and eating. Something spicy, rich in color and full of healthy ingredients… what more can you ask for?
It doesn’t need to much introduction, I will go right down to the ingredients: a large slice of pumpkin (around 1 kilogram), 100 grams of soaked raw sunflower seeds, 2 spoonfuls of soy protein powder, curry, turmeric and ginger powder, miso paste, water.
When I poured it in our shakers, I thought how to decorate. Remembering the photos of those beautiful coffee art decorations, I tried to pull something similar with shoy. Didn’t really create a masterpiece, but it was good enough for me.
I really wanted to put some garlic powder in, but alas, we take our soups to work with us, where it is not really desirable to smell of your lunch J
Being prepared for not a perfect recipe (because of the lack of garlic), today at work I was surprised to find out that the soup tasted amazing. Sunflower seed started sliiiighly to ferment, which gave it a tad sour taste that was missing. And it had a strong kick, from all those spices.
Perfect soup for chilly fall days, though I strongly recommend not to skimp on the garlic, since it would really complete the aroma and ground that pumpkin sweetness, especially if you are eating it right from the blender.