This soup is a love story between spinach and milk;) Spinach loves milk, and milk makes the specific and slightly bitter taste of spinach mild and pleasant.
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Throughout the years, I've tried this dish several times in different restaurants. It has always been delicious and I've always wanted to prepare it at home. Serving soup in a bread pots is a perfect way to indulge yourself after winter outdoor activities. And the best part - once you're finished with the meal, there are no dishes to wash;)
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The Fall has presented us with lovely weather; the sun is shining softly, colorful leaves are chasing around in wind swirls. I have been riding my bike almost everyday through the neighboring farms. The air is filled with scent of freshly plowed earth, ripe pumpkins and green cabbages /I am in Germany, after all/.
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When it comes to making pumpkin soup, only the sky is the limit. And surely, the best pumpkin soup is the one you put your heart and soul into making. This recipe is simple, simple, simple.... yet genuinely delicious.
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To prepare this soup, select sweet and ripe tomatoes preferably from a local farmer. I cooked this soup, while visiting my parents. The tomatoes, and in fact all the ingredients, come from my mom's garden and taste great!
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