Pumpkin soup
Ingredients
- 2 tbsp olive oil
- 1 red onion, roughly chopped
- 2 clove garlic, sliced
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 1½ kg pumpkin, cut into chunks
- 1 tbsp rosemary
- 1 l veggie stock
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add in the red onion and sweat for a couple of minutes. Then add in the garlic, celery, carrots, and rosemary, and continue cooking, stirring occasionally for a 4-5 minutes.
- Add in the pumpkin chunks and 1l of veggie stock. Bring to a boil, reduce the heat to a simmer and leave cooking covered for about 40 minutes, until the pumpkin is fully cooked.
- Use a blender to puree the soup (either an immersion blender, or transfer it in batched to a blender cup).
- Taste and season with salt and pepper. Serve with bread.