comfort food for an autumns day: pumkin soup

On days like these, cold, rainy and wet, I just long for some warmth and soothing. This pumpkin soup is one of my favorite autumn dishes. And it is so quick and easy to make !

1 pumpkin of any kind
3-4 stock cubes
2 liters of water
some fresh or dried sage
chili flakes
Greek yogurt or sour cream






Bring the water with the stock cubes to the boil. Meanwhile de-seed and cut the pumpkin, including the skin into small cubes. The smaller you cut them the quicker they cook. The skin can be left on, because it softens beautifully while it cooks and when you puree the soup in a later stage, it gives the soup a wonderful bright color too. 
Add the pumpkin cubes to the stock and let it simmer for at least 15 to 20 minutes until soft. Add the dried or freshly chopped sage and some chili flakes. Then puree the soup either in a blender. Be careful here, because due to the hot steam the substance can create a pressure in the blender, so don't need to fill the blender up to the max ! Better puree it in multiple portions then all at once. Now put the pureed soup back into the pan and let it simmer for just a few more minutes. Taste and correct the flavor to your taste if necessary. 
Mix the yogurt or sour cream with some dried or freshly chopped sage and chili flakes. Now serve the soup in a large bowl, and put a generous dollop of the yogurt in the middle of the soup. Have some homemade or rustic bread with it. 
Bon apetit !