Ingredients needed for the pumpkin soup
- 1 butternut squash
- 1 carrot
- 2 red onions
- 1 clove of garlic
- 1 floury potato
- 1 liter (1000ml) chicken stock
- 100 ml cream
- pinch of chili
- pinch of turmeric
- pinch of ginger
- roasted pine nuts
- olive oil
Kitchen equipment needed
- 1 large pan
- Cutting board
- Chef’s knife
- Vegetable peeler
Preparing the pumpkin soup — 10 minutes
Finely chop the 2 red onions and set aside. Peel the potato and carrot, then coarsley cut in large chunks. Press the garlic clove. Clean the butternut squash and cut into large chunks.
Cooking the pumpkin soup — 20 minutes
Put a large pan on medium-high fire. Add olive oil to the pan. When the oil is hot enough, add in the chopped onion and garlic. Saute for about a minute. Add in the chunks of potato, carrot and butternut squash.
Add turmeric, ginger and chili to taste. Bake for another minute. Pour all of the chicken broth into the pan and stir. Bring to a boil for about 15 minutes until the pumpkin, carrot and potato are well cooked.
Blend in such a way that the larger chunks have disappeared, and the soup is nice and smooth. Season with some salt and pepper ( and maybe some more chili ). Serve hot with roasted pine nuts and cream, enjoy!