Pumpkin Soup
Ingredients
- 2 tbsp Olive Oil
- 1 Onion (chopped)
- 1 Carrot (chopped)
- 2 stems Celery (chopped)
- 3 cloves Garlic (mashed)
- 1-1.25 kg Pumpkin (cubed)
- 500 ml Veggie Stock (I used an organic bouillon cube)
- 0.5 tsp Black Pepper
- 0.5 tsp Allspice
- ½ Lemon (juiced)
Instructions
- Sauté the onion in the olive oil until soft. Then add the carrot and the celery. Cook for 3 minutes and then add the garlic
- Add the pumpkin cubes and cook covered on medium heat. When they begin to soften, add the stock, the spices and continue cooking till all is soft.
- Use an immersion blender to blend it all and serve with a touch of cream if desired and croutons too. It is sweet and slightly spicy and full of comforting vibes 🧡