Pumpkin Soup


1 kg of pumpkin, peeled, cut into small pieces

1 large dried onion, at 6

2 medium carrots, preferably organic, in medium pieces

2½ cup milk

3 tablespoons olive oil soup

2 teaspoons soup fresh ginger, grated, or 1 tsp. soup powder

1 teaspoon sweet curry powder

1 pinch of freshly ground nutmeg

Salt, freshly ground black pepper

Pumpkin seeds Natural Life



Heat the oil in a large saucepan. Add the onion, ginger, curry and nutmeg. Saute for 2 minutes, stirring with a wooden spoon. Then add the pumpkin and carrots, stir and sauté over high heat for another 2-3 minutes. Add the milk, stir and add lukewarm water until the ingredients are well covered.

Let the soup simmer and lower the heat so that the milk does not swell and spill. Boil until the pumpkin and carrots are completely soft. Remove the pot from the heat and mash the ingredients little by little in the blender bucket, adding a little liquid from the pot each time. As much liquid as there is left over, we keep it aside.

Pass the pulp through a fine strainer and transfer it to the pot, which we have cleaned in the meantime. If the soup is very thick, add a little of the liquid we kept aside (or boiling water), stir and let the soup boil. If it is too thin, boil it until it acquires the density we want.

Finally, add salt and freshly ground pepper and try. Serve in bowls and garnish with croutons and pumpkin seeds. For a more filling result, accompany with 1-2 slices of cheese or cold cuts of your choice.