Pumpkin Soup

Name: Pumpkin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 600 g pumpkin, cut into chunk; 2 pcs shallot; 2 cloves garlic; 2 tbsp neutral oil; 1 dl vegetable stock; 0.5 tsp black pepper; 0.5 pcs lemon

40 min

2 portions

soup vegetarian autumn

Plan this

Clean, mild flavours — just pumpkin, shallots, and garlic blended smooth. Perfect for a cold autumn evening.

Instructions

1
Peel the pumpkin, cut it in half, and scrape out the seeds. Cut into chunks.
2
Chop the shallots and garlic.
3
Heat the oil in a pot and fry the shallots and garlic until soft and translucent. Add the pumpkin pieces and let them fry along for a couple of minutes. Pour in the stock and bring to a boil. Let the soup simmer for 15–20 minutes, or until the pumpkin is completely tender.
4
Use a stick blender or regular blender and blitz the soup until completely smooth. Add more water or stock if needed.
5
Season with pepper and lemon juice.