Fall for me is soup season. I love soups, all kinds, thick and creamy, light and healthy, chunky and crunchy, wild and classical. Soups not only warm the stomach but also your heart and your mind. In front of the open fire place or sitting with friends around the table with candle lights or maybe reading the new book of Ken Follett ”A Column of Fire (Kingsbridge)”.. every moment is perfect! In addition a soup is quickly prepared and can last for a few days.
Pumpkins are in season now, but also mushrooms – did you ever have wild mushroom soup? Thinking about soup it reminds me my desperate search of simple minestrone in an Italian restaurant in California. It is not possible to find a normal minestrone, a simple vegetable soup. It is ALWAYS with pasta in it. Unbelievable!
My pumpkin soup is with coconut milk that makes it super creamy and not coco-nutty. The shrimp give it an additional kick of taste and texture. You can use shrimp or also prawn or crab meat if you like. Make it vegan with mushrooms.
Try all and enjoy!