pumpkin soup
1kg pumpkin, peeled and chopped into small pieces
2 onions, diced into cubes
2 carrots, diced into cubes
1 leek, diced too
2 sticks celery, more dicing
4 cloves of garlic, crushed and chopped
1 tbsp thyme leaves (or according to taste)
1 liter chicken stock
Salt & pepper
1. Sauté onions, garlic, celery, leeks and carrots and thyme. Once they turn golden brown, add pumpkin and sauté some more.
2. Add chicken stock, cover and bring to boil. Turn down heat and simmer until pumpkin is fully cooked.
3. Toss it into the blender and blend till smooth. Season with salt & pepper. Pour into bowls and serve with a swirl of cream. Serve with bread.
When I made this, I accidentally left out the celery but it still tasted great — only less fibrous.
