Pumpkin soup is a real classic in fall. With this recipe you can cook a simple variation, which you can reinvent time and again with difference combinations of herbs and spices.
1 serving pumpkin
1 tbsp. chopped onions
1 chopped garlic clove
Salt , freshly ground pepper
1 1/2 cups (300 ml) vegetable broth
Brown the onions and garlic in oil, sauté the washed, seeded and chopped pumpkin for about 5 minutes and season with salt and pepper. Add vegetable broth and gently simmer for 20 minutes. Purée and season to taste. The soup can be enhanced with some coconut milk (suitable for later Phases).
Depending on your liking and taste, you can add different combinations of ginger, lemongrass, rosemary, curry or other delicious herbs and spices and season with salt and pepper.