Hey there, I’m Eileen.

Welcome to my site! This is a diary about food cultures, travelling and tons of recipes. Roam around and feel free to cook whatever inspires you – enjoy!

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Spicy pumpkin soup

Creamy pumpkin soup (spicy)

Prep Time: 30 Minutes
Prep Time: 30 Minutes
Total time: 1 Hour


  • 3 kg of pumpkin (e.g. butternut squash, hokkaido, patisson etc.)
  • 1 large onion
  • 1 large carrot
  • 200 g celeriac
  • 5 cm of fresh ginger
  • 3 cloves of garlic
  • 2 medium sized potatoes
  • 1 l of water
  • 200 ml of fresh beef broth (homemade or bought)
  • 100 ml of white wine (dry)
  • 1/2 of a large chilli pod
  • 1 tbsp of coarse sea salt
  • 1 tbsp of turmeric powder
  • 1 tbsp of cream cheese
  • 1 1/2 tsp of coconut oil
  • salt and pepper to taste


1. Wash the pumpkin, scoop out the seeds and cut it into chunks. Also cut the carrot, onion and ginger into chunks. Peel the garlic cloves and crush them.
2. Add everything but the pumpkin into a large pot and brown together with the coconut oil.
3. When the vegetables sizzle, cut the celeriac into small pieces and add them to the pot. Stirr two to three times and add the pumpkin chunks.
4. Wash the potatoes, cut them into chunks and add them to the pot. The vegg in this recipes don't need to be peeled.
5. After 5 minutes fill the pot with the water, broth and wine. Add the coarse salt. Let simmer for 10 minutes.
6. Cut the chilli into medium sized pieces and add to the boiling soup. Let simmer for another 15-20 minutes.
7. Take the soup from the heat and puree the soup with a hand blender until you like the consistency. (I prefer it very creamy with only some bits and pieces left in it.)
8. Add the cream cheese, turmeric powder and salt/pepper until you like the taste. Add some more fresh chilli and parsley when serving it on the plate. Enjoy!
Just a tip from my side: I always prepare bunches of greens, cut them into pieces and freeze them when they are in season. That way I always have the base for a quick stock or sauce at hand.

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