Pumpkin Soup

Pumpkin Soup

Instructions

Chop the pumpkin into large cubes discarding the skin and seeds. Sweat the onion and garlic in butter in a large saucepan until the onion is clear. Add the pumpkin and sweat for a minute. Add the stock and tomato puree, cover and simmer for 20 minutes or until the pumpkin is tender. Blend the soup. Serve sprinkled with grated Parmesan.

There are lots of different recipes for pumpkin soup, this is the simplest and healthiest one I have found. You choose whether to add cream or parmesan to yours! This soup can also be made by doubling or quadrupling the amounts above, then frozen for up to two months.

Ingredients
  • 500 gramms chopped pumpkin
  • little olive oil or butter
  • 1 medium onion finely chopped
  • 2 cloves of garlic crushed
  • 500ml of chicken or vegetable stock
  • 1 tablespoon tomato puree
Pumpkin Soup