Though pumpkins might remind you of Halloween and the Holiday Season, in Cambodia pumpkins are pretty much a year-round vegetable. While pumpkin might remind you of a warm pumpkin spiced latte or pumpkin bread on a cold winter day, I could eat pumpkin every day.

Unfortunately, the hubby isn't with me on that... an of course in any diet variation is key. Nonetheless, I enjoyed this lovely lunch soup....

Regardless the temperatures outside - Cambodia doesn't get really cold anyway, 20C (68F) to 25C (77F) is about the coldest we get during the "winter months" - I love a good bowl of pumpkin soup. next, to carrot soup, pumpkin is my favorite.

It tastes great and is packed with so many goods for you nutrients such as vitamin E, thiamin, niacin, vitamin B6, folate, iron, magnesium, phosphorus, dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper, and manganese.

Ready for this bowl of plant goodness?

PUMPKIN AND BELL PEPPER SOUP WITH GARLIC RYE CROUTONS 🍲

Ingredients (serves 4)

For the soup

2 cups bell pepper, chopped (we use a mix of red and green bell pepper)
6 cups pumpkin, chopped
3 cloves of garlic, minced
1 cup onion, chopped
1 liter or 4 cups vegetable stock
Sea salt and black pepper to taste
Spring onions, finely chopped (garnish)

For the croutons

2-3 thick slices of rye bread
Olive oil
Garlic powder
Black pepper

DIRECTIONS

For the soup

Sauté onion for 2 to 3 minutes over medium heat, stirring regularly. Then add garlic and bell pepper. Cook 1 to 2 minutes more.
Stir in pumpkin pieces and vegetable stock. Season with sea salt and black pepper to taste. Cook for 30 minutes or until pumpkin is soft.
Transfer to a blender (or use an immersion blender) to blend the soup.

For the garlic croutons

Brush the slices of bread with olive oil on both sides. Sprinkle with garlic powder and black pepper.
Cut into small cubes and fry in coconut oil until browned and crisp.