Fall Cream Soup

Remember the pumpkins (red kuri squash) that I grew from seeds? (click here) Well, they grew and I ended up with 3 beautiful ripe squashes and I couldn't wait to taste them! Today being a very Fall'ish rainy day, I decided to make a lovely, warm and yummy cream soup.

Simple and easy cream soup for rainy Fall days

Ingredients
- 1 red kuri squash
- 1 big onion
- a few carrots (6-7 small)
- 1 big potato
- a piece of fresh ginger (I use a piece about the size of my thumb from tip to where it first bends)
- Chicken bouillon (preferably real)
- salt and pepper

Cut the squash in quarters, remove the inside part, peel the pieces and cut in cubes. I use a small knife and a spoon to cut out and scrape the inside, and an ordinary carrot/potato peeler to peel the outer part off.

Red kuri squash

Peel and cut the carrots, potato, onion and fresh ginger in pieces. There is nothing precise here. Just cut them out and throw them into a cooking pot. Add chicken bouillon until it just covers the veggies. Add salt and pepper.

Squash, carrots, potato, onion, ginger, chicken bouillon, salt and pepper. 

Bring to a boil, reduce heat and simmer until the vegetables are tender. Remove from heat and blend together. You should obtain an even, fairly smooth texture.

Blend together when all the vegetables are tender.

 That's it! Serve with a sip of cream and a piece of bread. I personally enjoy eating cottage cheese with my vegetable cream soup. Try it! It's not bad at all. :)

Yummy!